Cranberry Pecan Pumpkin Bread

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

Author: Lora

Published: August 11, 2025

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Introduction to Cranberry Pecan Pumpkin Bread

As the leaves turn and the air gets crisp, there’s something incredibly comforting about baking a loaf of Cranberry Pecan Pumpkin Bread. This recipe is my go-to for busy days, bringing together the flavors of fall in a simple, delicious way. I find joy in sharing this bread with family and friends, making any moment special. Whether you’re looking to impress your loved ones or need a quick treat to enjoy during a hectic week, you can’t go wrong with this delightful combination. Let’s dive into this cozy kitchen adventure together!

Why You’ll Love This Cranberry Pecan Pumpkin Bread

This Cranberry Pecan Pumpkin Bread is not just easy to make; it’s downright enjoyable! With minimal prep time, you can whip up this delightful treat while juggling your busy day. The combination of tart cranberries and crunchy pecans creates a beautiful contrast against the moist, spiced pumpkin loaf. Each bite is like a warm hug, making it the perfect bread to share or savor snuggled up on the couch.

Ingredients for Cranberry Pecan Pumpkin Bread

Gathering the right ingredients is key to achieving that moist, flavorful Cranberry Pecan Pumpkin Bread. Here’s what you’ll need:

All-purpose flour: This forms the bread’s base and provides structure. You can substitute with whole wheat flour for added fiber.
Salt: Just a touch enhances all the flavors, balancing the sweetness of the bread.
Baking powder and baking soda: These leavening agents work together to make your bread rise, creating a fluffy texture.
Pumpkin pie spice: A delightful mix of spices that screams autumn—cinnamon, nutmeg, and cloves—all work together to warm your palette.
Canned pumpkin: Not the pie filling! We’re using pure pumpkin puree for its rich flavor and moisture content.
Brown sugar: This adds a lovely depth of flavor while keeping the bread moist. Light or dark brown sugar works here.
Granulated sugar: For just a touch of sweetness and to help that crispy crust form.
Applesauce or canola oil: Both keep the bread moist. Applesauce offers a healthier twist, while oil adds richness.
Eggs: These provide moisture and act as a binder, helping ingredients hold together.
Vanilla extract: A splash adds a lovely aroma and enhances the overall flavor profile.
Dried cranberries: Sweet-tart nuggets of goodness that add pops of flavor and gorgeous color.
Chopped pecans: These crunchy delights not only provide texture but also contribute a nutty flavor. Toasting them elevates their taste!

Curious about measurements? You can find the exact quantities at the bottom of this article for printing!

How to Make Cranberry Pecan Pumpkin Bread

Now that you’ve gathered all your ingredients, it’s time to bring your Cranberry Pecan Pumpkin Bread to life! Follow these simple steps to create a loaf that will warm your heart and delight your taste buds.

Preheat and Prepare

Start by preheating your oven to 350°F. This ensures that your bread bakes evenly. While the oven warms up, take two 8×4 inch loaf pans and grease them gently. I also like to line the pans with parchment paper. It makes the bread easier to lift out and helps to keep the crust from getting too dark. Trust me, that little bit of prep work pays off!

Mix Dry Ingredients

In a large bowl, combine your all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. Using a whisk, mix them together well, ensuring there are no lumps. This step is crucial because it helps evenly distribute the leavening agents, which makes for a perfect rise. As you whisk, think of the texture you’re creating—a fluffy, dreamy loaf that practically invites you in!

Combine Wet Ingredients

In another bowl, mix together the canned pumpkin, brown sugar, granulated sugar, and applesauce (or canola oil), followed by the eggs and vanilla extract. The order matters here! Adding the wet ingredients in this way helps them blend more smoothly, creating a rich, creamy mixture. You want this to be delightful and fragrant—like a cozy hug in liquid form.

Combine Wet and Dry Mixtures

Gently pour your wet ingredients into the bowl of dry ingredients. Using a spatula, fold them together until just combined. Look for streaks of flour; don’t worry about overmixing! Overmixing can lead to a denser loaf, while gentle folding keeps that airy texture we all love. Think of it like embracing flavors, not wrestling with them!

Fold in Cranberries and Pecans

Now comes the fun part. Carefully fold in your dried cranberries and chopped pecans into the batter. Make sure they’re evenly distributed, as each bite deserves a touch of tangy cranberry and a crunch from the pecans. Folding preserves the lightness and keeps your bread from becoming heavy.

Bake the Bread

Pour half of the batter into each prepared loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. If it comes out with moist crumbs, that’s a good sign, but if it’s wet, give it a few more minutes. The aroma of baking will fill your kitchen, making it hard to resist a little taste testing!

Cool and Serve

After baking, let the bread cool in the pan for about 10 minutes. This helps it firm up, making it easier to remove. Then transfer the loaves to a wire rack to cool completely. While it cools, consider how you’ll enjoy this luscious bread—perhaps with a smear of cream cheese or simply on its own with a warm cup of tea. It’s like a sweet slice of fall magic!

Tips for Success

Use room temperature ingredients for a smoother batter.
Toast your pecans ahead of time to enhance their flavor.
Don’t overmix! Stop when there are just a few flour streaks visible.
Let the bread cool completely before slicing for cleaner cuts.
For added moisture, store leftover bread in an airtight container.

Equipment Needed

Two 8×4 inch loaf pans (if you don’t have these, any similar-sized pans will do).
Mixing bowls (a large and a medium are perfect).
Whisk (or a fork works in a pinch).
Spatula (to gently fold in ingredients).
Parchment paper (makes for easy removal).

Variations for Cranberry Pecan Pumpkin Bread

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously inclusive option.
Add Chocolate: Toss in some chocolate chips for a rich contrast to the cranberries; it’s an indulgent twist!
Spice It Up: Experiment with adding more spices, like ginger or allspice, for an extra kick of flavor.
Fruit Medley: Swap out cranberries for other dried fruits like raisins or chopped dates, creating a unique taste and texture.
Nuts Galore: Try different nuts like walnuts or hazelnuts, each bringing its own special flavor to the bread.
Vegan Option: Use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) instead of regular eggs and swap applesauce for canola oil.

Serving Suggestions

Pair slices of warm bread with a dollop of cream cheese or butter for extra indulgence.
Enjoy with a steaming cup of herbal tea or coffee to enhance the fall flavors.
Serve it alongside a fresh fruit salad to bring a refreshing contrast.
For a festive presentation, sprinkle with extra toasted pecans on top!

FAQs about Cranberry Pecan Pumpkin Bread

Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries can work well, but they’re a bit tart. Consider adding extra sugar to balance the flavors if you go this route.

How do I store Cranberry Pecan Pumpkin Bread?
Store your bread in an airtight container at room temperature for up to three days. If you want it to last longer, freeze individual slices for a quick treat later!

Can I make this bread ahead of time?
Definitely! This bread actually tastes better the next day. Make it the night before for a flavorful treat ready to go the next morning. It’s perfect for busy days.

What can I substitute for eggs?
If you’re going vegan or have an egg allergy, flax eggs are a great alternative. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to replace one egg!

Can I add any other nuts or spices?
Yes! Feel free to get creative. Pecans and walnuts complement the bread beautifully. You can also experiment with additional spices like ginger or cardamom for a unique twist!

Final Thoughts

Baking Cranberry Pecan Pumpkin Bread is more than just a recipe; it’s an experience wrapped in the warm embrace of autumn flavors. Each slice invites you to slow down and savor the moment, whether you’re enjoying a quiet breakfast or sharing laughs with friends. The delightful aroma wafting through your kitchen creates a cozy atmosphere that reminds us of home. I hope you find as much joy in making this bread as I do. It’s a delicious way to celebrate the season and create memories with those you love—because nothing compares to a heartfelt loaf straight from your oven!