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Slices of moist cranberry pecan pumpkin bread, showing the texture and ingredients.

Cranberry Pecan Pumpkin Bread

A moist and flavorful bread filled with the warmth of pumpkin pie spice, the tang of cranberries, and the crunch of toasted pecans.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Bread
Cuisine: American
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
  2. Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl. Set aside.
  3. Whisk together pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract in a medium bowl.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in cranberries and pecans, reserving some pecans for topping if desired.
  6. Pour batter into prepared pans, bake for 50-55 minutes, then cool in pans for 10 minutes before transferring to a wire rack.

Notes

For enhanced flavor, toast pecans in a 350F oven for 5-7 minutes before chopping.