Description

Get ready to indulge in the cozy flavors of autumn with this irresistibly moist Cranberry Pecan Pumpkin Bread. Perfect for gatherings, holiday brunches, or as a delightful treat for yourself, this bread combines the sweetness of pumpkin with tart cranberries and crunchy pecans. Its straightforward preparation makes it an ideal choice for both novice and experienced bakers. Each slice is loaded with flavor and is sure to impress family and friends alike. Whether enjoyed fresh out of the oven or toasted with a spread, this seasonal loaf is destined to become a cherished recipe in your collection.

Ingredients

Scale

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)

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Instructions

Preheat your oven to 350°F (175°C) and prepare two greased loaf pans lined with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
In another bowl, mix canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla until well combined.
Gently fold the wet mixture into the dry ingredients until just moistened—avoid overmixing.
Fold in dried cranberries and chopped pecans; reserve some pecans for topping if desired.
Divide the batter between the prepared pans and bake for about 50–55 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in pans for about 10 minutes before transferring to a wire rack.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 195
Sugar: 12g
Sodium: 120mg
Fat: 7g
Saturated Fat: 0.8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 49mg