Description
This Cranberry Pecan Pumpkin Bread is full of cozy fall flavors—pumpkin, spice, sweet-tart cranberries, and crunchy pecans. It’s simple to make, ideal for seasonal baking, and perfect for breakfast, snack time, or gifting.
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin (not pie filling)
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce OR canola oil
3 eggs, room temperature
1 tbsp vanilla extract
1 cup dried cranberries
1 cup chopped pecans, toasted
Instructions
- Preheat and prepare pans
Preheat your oven to 350°F (≈ 175°C). Grease two 8×4‑inch loaf pans, line them with parchment paper for easier removal, and set aside. - Mix dry ingredients
In a large bowl, whisk together the all‑purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. Ensure there are no lumps so your loaf has even texture. - Combine wet ingredients
In a separate medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, your choice of applesauce or canola oil, the eggs (make sure they’re at room temperature for better blending), and vanilla extract. - Combine wet and dry
Pour the wet mixture into the dry mixture. Stir gently just until moistened and combined. Avoid over‑mixing; a few lumps are okay. Overworking the batter can lead to a tougher loaf. - Fold in mix‑ins
Fold in the dried cranberries and toasted chopped pecans. Set aside a small handful of pecans if you want to sprinkle them on top for decoration or extra crunch. - Divide batter & bake
Pour half the batter into each prepared loaf pan. If you saved pecans for topping, sprinkle them on now. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs. - Cool
Once baked, let the loaves cool in the pans for about 10 minutes. Then remove carefully (use parchment handles) to a wire rack to cool completely. Cooling fully helps the texture settle and makes slicing cleaner.
Notes
Use applesauce for a lighter version or canola oil for a richer, more tender crumb. Store at room temp for up to 3 days or freeze slices for up to 3 months. Can also be made as muffins or mini loaves—adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Snack, Breakfast
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Sugar: 16 g
- Carbohydrates: 31 g
- Protein: 2 g