Name: Cranberry Pecan Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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 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; 1 cup dried cranberries; 1 cup chopped pecans (toasted)

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why make this recipe

Cranberry Pecan Pumpkin Bread is a delightful treat that combines the rich flavors of pumpkin with the tartness of cranberries and the crunch of pecans. This bread is perfect for breakfast, snacks, or even dessert. It brings a warm, comforting feel to any meal, especially during the fall season. The blend of spices and ingredients makes it not only tasty but also a festive addition to any table.

how to make Cranberry Pecan Pumpkin Bread

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 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
1 cup dried cranberries
1 cup chopped pecans (toasted)

Directions:

Preheat the oven to 350°F. Grease two 8×4 inch loaf pans and line them with parchment paper. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract.
Stir the wet ingredients into the dry ingredients, mixing just until moist and combined.
Fold in the cranberries and pecans, reserving a small amount of pecans for topping if desired.
Pour half of the batter into each of the prepared loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

how to serve Cranberry Pecan Pumpkin Bread

This pumpkin bread is delicious on its own or served with a spread of butter or cream cheese. You can also sprinkle a bit of extra toasted pecans on top for added crunch. It makes a lovely addition to any brunch table or holiday gathering. Enjoy it warm or at room temperature, and feel free to pair it with a cup of coffee or tea.

how to store Cranberry Pecan Pumpkin Bread

To store your Cranberry Pecan Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, store it in the refrigerator for up to a week or freeze it for up to three months. Make sure to slice it before freezing for easy serving later.

tips to make Cranberry Pecan Pumpkin Bread

Use fresh canned pumpkin for the best flavor and moisture.
Make sure your eggs are at room temperature for better mixing.
Toast the pecans in a dry skillet for a few minutes to enhance their flavor, but watch them closely so they don’t burn.
Don’t overmix the batter; mix just until combined to keep the bread light and fluffy.

variation (if any)

You can customize this recipe by adding chocolate chips for a sweeter touch or swapping the cranberries for raisins or dried cherries. If you like spices, consider adding a pinch of nutmeg or clove for extra flavor.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and pureed for the right consistency.
Can I make mini loaves instead of standard loaves?
Yes, you can pour the batter into mini loaf pans. Just reduce the baking time to about 25-30 minutes.
Is it necessary to use parchment paper in the pans?
While not strictly necessary, lining the pans with parchment paper helps prevent sticking and makes it easier to remove the bread after baking.