Go Back

Cranberry Pecan Pumpkin Bread

A delightful loaf filled with the comforting flavors of pumpkin, cranberries, and pecans, perfect for fall gatherings and gifting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
Wet Ingredients
  • 1/2 cup granulated sugar Can substitute with honey or maple syrup.
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
Add-ins
  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped pecans Can substitute with walnuts or omit for a nut-free version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large mixing bowl, combine the granulated and brown sugars with the eggs. Mix until well combined, then add the pumpkin puree, oil, and vanilla extract.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over-mix!
  5. Gently fold in the cranberries and chopped pecans, giving the batter a delightful added texture.
  6. Pour the batter into the prepared loaf pan, spreading it evenly.
Baking
  1. Place in the oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Once baked, allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

This bread tastes even better the next day. Wrap it tightly for storage; it can be kept at room temperature for 2 days, in the refrigerator for up to a week, or frozen for up to 3 months. Reheat in a microwave or toast before serving.