This Cranberry Pecan Pumpkin Bread is a wonderfully moist, fall-inspired treat loaded with vibrant cranberries and crunchy pecans. It’s perfect for holiday gatherings or as a cozy breakfast with a cup of coffee.

Why You’ll Love This Recipe:

Bursting with fall flavors like pumpkin, cranberries, and pecans.
Moist, tender, and easy to prepare.
Great for gifting or enjoying during the holiday season.

Ingredients You’ll Need:

All-purpose flour
Pumpkin puree (not pie filling)
Brown sugar and granulated sugar
Applesauce or neutral oil
Eggs
Vanilla extract
Pumpkin pie spice
Salt, baking powder, baking soda
Dried cranberries
Chopped pecans (lightly toasted)

How to Make Cranberry Pecan Pumpkin Bread:

Step-by-Step Instructions:

Preheat Oven
Preheat to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
Prepare Wet Ingredients
In another bowl, combine the pumpkin, both sugars, applesauce or oil, eggs, and vanilla extract until well blended.
Combine and Fold
Stir the wet ingredients into the dry ingredients, mixing until just combined. Fold in the cranberries and pecans, reserving some pecans for the top if desired.
Bake
Divide the batter evenly between the prepared pans and bake for 50-55 minutes, or until a toothpick inserted comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack.

Helpful Tips:

Substitute applesauce for a healthier option without compromising moisture.
Toast the pecans lightly for enhanced flavor.
Use dried cranberries for a sweet-tart balance.

Details:

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 2 loaves (24 servings)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes:

Fresh pumpkin can be used if you make your own puree.
This bread freezes well for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.

Frequently Asked Questions:

Can I use fresh cranberries?
Yes, but they may make the bread slightly more tart and moist.
Can I omit the pecans?
Absolutely, or substitute with walnuts or another nut of your choice.

Storage Instructions:

Store at room temperature for up to 5 days or in the fridge for up to a week. Wrap tightly to keep moisture intact.

Related Recipes:

Conclusion:

This Cranberry Pecan Pumpkin Bread is a delicious seasonal recipe perfect for fall. It offers the sweetness of pumpkin and cranberries paired with the crunch of pecans, making it ideal for family gatherings or cozy afternoons.

Cranberry Pecan Pumpkin Bread

Author: Martha

Print Recipe

Description

Ingredients

All-purpose flour
Pumpkin puree (not pie filling)
Brown sugar and granulated sugar
Applesauce or neutral oil
Eggs
Vanilla extract
Pumpkin pie spice
Salt, baking powder, baking soda
Dried cranberries
Chopped pecans (lightly toasted)

Instructions

Preheat Oven
Preheat to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
Prepare Wet Ingredients
In another bowl, combine the pumpkin, both sugars, applesauce or oil, eggs, and vanilla extract until well blended.
Combine and Fold
Stir the wet ingredients into the dry ingredients, mixing until just combined. Fold in the cranberries and pecans, reserving some pecans for the top if desired.
Bake
Divide the batter evenly between the prepared pans and bake for 50-55 minutes, or until a toothpick inserted comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack.

Notes

Fresh pumpkin can be used if you make your own puree.
This bread freezes well for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.