Description
This Cranberry Pecan Pumpkin Bread is a moist, flavorful quick bread perfect for fall or any time you crave a deliciously spiced treat. Combining the warmth of pumpkin pie spice with tart cranberries and crunchy toasted pecans, it's an easy-to-make bread that brings comforting autumn flavors into your kitchen.
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pumpkin 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
Add-ins
- 1 cup dried cranberries
- 1 cup chopped pecans (toasted, plus a small amount reserved for topping if desired)
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease two 8x4 inch loaf pans and line them with parchment paper for easy removal. Set aside.
- Mix dry ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice to ensure even distribution of leavening agents and spice.
- Combine wet ingredients: In a separate medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, your choice of applesauce or canola oil, eggs, and vanilla extract until well blended and smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just moistened and combined. Avoid overmixing to keep your bread tender.
- Add cranberries and pecans: Gently fold in the dried cranberries and toasted chopped pecans, reserving a small amount of pecans for topping if you wish for extra crunch and visual appeal.
- Divide batter and bake: Pour half of the batter evenly into each prepared loaf pan. Sprinkle reserved pecans on top if using. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool bread: Allow the loaves to cool in the pans for 10 minutes to set, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure your eggs are at room temperature for easier mixing and better texture.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for about 5-8 minutes, watching carefully to avoid burning.
- You can substitute applesauce for oil to reduce fat content for a healthier option.
- Store the bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
