Name: Cranberry Pecan Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1 (15 oz) can pumpkin puree; 2/3 cup brown sugar; 2/3 cup granulated sugar; 1 cup vegetable or canola oil; 3 eggs, room temperature; 1 tablespoon vanilla extract; 1 cup dried cranberries, roughly chopped; 3/4 cup pecans, chopped

Jump to Recipe· 4.6 from 32 reviews

There’s something undeniably comforting about the warm, cozy flavors of fall packed into one loaf—and that’s exactly why I adore this Cranberry Pecan Pumpkin Bread Recipe. It’s like autumn in every bite, with the pumpkin’s moist texture perfectly balancing the tart cranberries and crunchy pecans. Whether you’re baking it for a weekend brunch, a holiday gathering, or just to brighten up your afternoon coffee, this bread feels special enough to share yet simple enough to make any day feel like a celebration.

I remember the first time I tried this recipe, I was craving something that combined my love for pumpkin and the tartness of cranberries. The pecans? A delightful bonus! The best part is how forgiving the recipe is—a real win for anyone who isn’t a pro baker but still wants to impress. With this Cranberry Pecan Pumpkin Bread Recipe, you’ll get a beautifully spiced, tender loaf that slices up nicely and holds its flavor over a few days, making it a true kitchen favorite.

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Why This Recipe Works

Perfect balance of flavors: The spice blend paired with tart cranberries and crunchy pecans creates a harmony that pleases every palate.
Moist but sturdy texture: Thanks to the pumpkin puree and oil, this bread stays tender without being crumbly, so it slices beautifully.
Easy to make: No fancy techniques or unusual ingredients needed, just straightforward mixing and baking.
Great for any occasion: From breakfast to snacks to gifts, this bread fits right in and impresses every time.

The image shows two golden brown loaves of bread with a slightly rough texture, placed side by side on a wooden surface. The bread has small visible bumps and cracks on the top, indicating a firm crust. The color of the bread ranges from light to medium brown, with some darker spots around the edges. The loaves are positioned diagonally, with one in the foreground and the other slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Pecan Pumpkin Bread Recipe plays a role in building its signature flavor and texture. When shopping, choosing fresh spices and quality nuts will really help your bread shine.

All-purpose flour: Provides the structure to hold the bread together without weighing it down.
Baking powder & baking soda: Essential for helping the bread rise just right, making it fluffy yet dense enough.
Salt: Balances sweetness and enhances all the warm spices.
Cinnamon, ground ginger, and nutmeg: These spices bring that classic pumpkin bread warmth with aromatic depth.
Pumpkin puree: Adds moisture, natural sweetness, and that beautiful fall flavor we crave.
Brown sugar & granulated sugar: The combo ensures sweetness with a touch of molasses richness from the brown sugar.
Vegetable or canola oil: Keeps the bread tender and moist longer than butter would.
Eggs: Bind everything together and add little pockets of air for softness.
Vanilla extract: Enhances the flavor complexity and rounds out the spices.
Dried cranberries: Their tartness cuts through the sweetness and adds a chewy contrast.
Pecans: Offer a buttery crunch that makes every bite more interesting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Cranberry Pecan Pumpkin Bread Recipe my own by swapping out a few things depending on what I have on hand or the occasion. Don’t hesitate to play around with it—you’ll find little tweaks can make it feel fresh every single time.

Variation: Sometimes I replace dried cranberries with raisins or chopped dried cherries for a different fruity tang.
Dietary tweaks: For a nut-free version, just skip the pecans or swap them with sunflower seeds for crunch.
Spice level: If I’m feeling adventurous, I add a pinch of cloves or allspice to boost the warm spices.
Extra moisture: Occasionally, I stir in a tablespoon of applesauce to make the bread even more tender without adding fat.

Step-by-Step: How I Make Cranberry Pecan Pumpkin Bread Recipe

Step 1: Prep Your Pans and Oven

First things first, preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans really well, then line them with parchment paper so your bread slips out easily after baking. This step saves a lot of frustration—I learned the hard way that skipping parchment means your beautiful bread sometimes sticks and crumbles when you try to remove it.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. I always like to whisk these to distribute the spices evenly—this ensures every slice tastes consistently delicious.

Step 3: Combine Your Wet Ingredients

In another bowl, stir together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mixing this until smooth makes combining with the dry ingredients easier and results in a nice batter texture.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and gently fold until just combined—don’t over mix! Overworking the batter can toughen the bread, so I remind myself to stop as soon as everything looks incorporated. Then fold in the chopped pecans and cranberries carefully so they’re evenly distributed.

Step 5: Bake and Cool

Divide the batter evenly between your loaf pans and pop them into the preheated oven. Bake for about 50 to 55 minutes, but start checking around 48 minutes—insert a toothpick in the center; it should come out clean or with just a few moist crumbs attached. After baking, let the loaves cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. I’ve found this cooling step helps prevent soggy bottoms and makes slicing so much neater!

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Pro Tips for Making Cranberry Pecan Pumpkin Bread Recipe

Room Temperature Eggs: Using eggs at room temp helps batter mix more evenly and improves texture—I always remember to set mine out early.
Avoid Overmixing: Stir just until dry ingredients disappear; too much mixing tightens gluten and makes the bread dense.
Chop Nuts and Cranberries: Roughly chopping pecans and cranberries ensures every bite has a nice distribution without them clumping together.
Test for Doneness Early: Start checking the bread a few minutes before the timer to catch perfect baking, preventing dryness.

How to Serve Cranberry Pecan Pumpkin Bread Recipe

The image shows a close-up of three thick slices of orange-brown bread placed on a wooden board. The bread has a dense texture with visible small pieces of nuts and dried red fruit embedded inside. The top crust is slightly darker and rough compared to the softer, crumbly inside. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often top slices with a light spread of softened butter or a smear of cream cheese for breakfast. Sometimes, a drizzle of honey or maple syrup takes it from cozy to indulgent, and adding a sprinkle of extra chopped pecans on top offers a nice crunch that makes it feel extra special.

Side Dishes

This bread pairs beautifully with a cup of spiced chai or your favorite fall-flavored coffee. For brunch, I love serving it alongside scrambled eggs or a simple green salad to balance the sweetness.

Creative Ways to Present

At holiday gatherings, I’ve sliced the bread and arranged it on a rustic wooden board with clusters of fresh cranberries, pecans in little bowls, and small jars of flavored butters. It makes for a warm, inviting spread that invites guests to help themselves and start conversations.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices wrapped tightly in plastic wrap or inside an airtight container at room temperature, and they usually stay fresh for about 3 days. If your kitchen is warm, storing in the fridge is an option to prevent spoilage, but I find it can dry out the bread a bit faster.

Freezing

Freezing slices wrapped individually in plastic wrap and placed in a freezer-safe bag works wonders for preserving freshness. When you want a slice, just pop it straight into the toaster or microwave, and it tastes almost like fresh-baked!

Reheating

To bring your Cranberry Pecan Pumpkin Bread slices back to life, I gently toast them or microwave for about 20 seconds until warm. Adding a little butter or cream cheese after reheating really revives that homemade feel.

FAQs

Can I substitute fresh pumpkin for canned in this Cranberry Pecan Pumpkin Bread Recipe?

You certainly can! However, fresh pumpkin needs to be cooked and pureed first before using it in the recipe. It might add slightly more moisture, so I recommend draining any excess liquid to avoid a soggy loaf.
Is it possible to make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind that the texture might be a bit different—sometimes a little less tender—so watch the baking time closely.
Why is my bread sometimes dense or heavy?

Common causes include overmixing the batter, not using fresh leavening agents, or measuring flour too heavily. Make sure to mix just until combined and check your baking powder and baking soda dates before baking.
Can I add other nuts or dried fruits instead of pecans and cranberries?

Absolutely! Walnuts, almonds, or even pumpkin seeds can substitute pecans, while raisins, chopped dates, or dried cherries work well for cranberries. Just keep the total amount similar so the texture stays balanced.
How long does this bread keep fresh?

Stored at room temperature in an airtight container, it stays fresh for about 3 days. Refrigerating can extend this to about a week, but for best flavor and texture, try to enjoy it sooner rather than later.

Final Thoughts

This Cranberry Pecan Pumpkin Bread Recipe holds a special place in my heart because it blends simplicity with incredible flavor and warmth. It’s one of those recipes I turn to when I want to share comfort and joy baked right into a loaf. I hope you’ll try it soon and find yourself reaching for it during cozy mornings, festive gatherings, or whenever you need a little delicious pick-me-up. Trust me, once you bake it, this bread will become a beloved staple in your kitchen too!