Description
A delightful pumpkin bread featuring tart cranberries and crunchy pecans, perfect for breakfast or dessert.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F. Grease two 8×4 inch loaf pans and line with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- 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 combined.
- Fold in the cranberries and pecans, reserving some pecans for topping if desired.
- Pour half the batter into each prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
For added flavor, use fresh canned pumpkin and ensure your eggs are at room temperature. Toast pecans for extra crunch, and don’t overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin bread, cranberry bread, pecan bread, fall recipes