There’s something magical about the flavors of fall, isn’t there? The warmth of pumpkin, the tang of cranberries, and the crunch of pecans all come together in perfect harmony. Today, I’m thrilled to share with you my Cranberry Pecan Pumpkin Bread recipe, a delicious treat that’s sure to become a new family favorite. Whether you’re baking for a cozy morning at home or preparing for a Thanksgiving gathering, this bread is a must-try. Plus, it’s easy to make and packed with flavor!
Why You’ll Love This Recipe
- Moist and flavorful, with the perfect balance of sweet and tangy
- Packed with nutritious ingredients like pumpkin, cranberries, and pecans
- Easy to make and perfect for quick family dinners or as a gift
- Can be made ahead and stored for up to a week
- Customizable with your favorite add-ins
Ingredients
Here’s what you’ll need to make this delicious Cranberry Pecan Pumpkin Bread:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this Cranberry Pecan Pumpkin Bread:
- Preheat and Prep: Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper. Set aside.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
- Mix Wet and Dry: Stir the wet ingredients into the dry ingredients, mixing just until moistened and combined. Be careful not to overmix.
- Fold in Cranberries and Pecans: Gently fold in the dried cranberries and chopped pecans, reserving a small amount of pecans for topping if desired.
- Bake: 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.
- Cool: Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Cranberry Pecan Pumpkin Bread turns out perfectly:
- Toasting Pecans: For an extra burst of flavor, toast the pecans in a 350°F oven for 5-7 minutes before chopping them.
- Applesauce Substitute: If using applesauce, make sure to choose unsweetened to avoid adding extra sugar to the recipe.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense bread.
- Add-Ins: Feel free to customize by adding in chocolate chips, a handful of oats, or a sprinkle of cinnamon on top before baking.
How to Serve
This Cranberry Pecan Pumpkin Bread is delicious on its own, but here are a few ways to take it to the next level:
- Butter or Cream Cheese: Spread a slice with butter or cream cheese for a quick breakfast or snack.
- Glaze: Drizzle with a simple glaze made from powdered sugar and milk for a sweeter treat.
- Toast: Slice and toast for a crispy exterior and soft interior.
- Gift Idea: Wrap slices in plastic wrap or aluminum foil and tie with a ribbon for a thoughtful gift.
Make Ahead and Storage
One of the best things about this bread is how well it keeps. Here’s how to store it:
- Room Temperature: Store the bread in an airtight container at room temperature for up to 5 days.
- Refrigerate: For up to a week, store in an airtight container in the fridge.
- Freeze: Wrap tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave or oven.
If you love this recipe, be sure to check out some of our other fall favorites like the Cream Cheese Filled Pumpkin Bread, Maple Glazed Pumpkin Bread, and Cinnamon Swirl Pumpkin Bread. Happy baking!
Cranberry Pecan Pumpkin Bread
Ingredients
Method
- Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
- Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl. Set aside.
- Whisk together pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract in a medium bowl.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in cranberries and pecans, reserving some pecans for topping if desired.
- Pour batter into prepared pans, bake for 50-55 minutes, then cool in pans for 10 minutes before transferring to a wire rack.