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A loaf of Cranberry Pecan Pumpkin Bread with visible cranberries and pecan pieces on a wooden cutting board.

Cranberry Pecan Pumpkin Bread

A moist and flavorful pumpkin bread packed with cranberries and pecans, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Mix pumpkin, oil, sugar, eggs, and vanilla until smooth.
  3. Combine dry ingredients in a separate bowl.
  4. Gradually add dry to wet, then fold in cranberries and pecans.
  5. Pour batter into pan and bake 55-65 minutes. Cool before serving.

Notes

Store in an airtight container for up to 3 days.