Description
This Cranberry Pecan Pumpkin Bread is a moist, spiced loaf perfect for fall. It features the warm flavors of cinnamon, ginger, and nutmeg combined with sweet pumpkin puree, tart cranberries, and crunchy pecans. Perfect for breakfast, snacks, or dessert, this bread is easy to make and yields two hearty loaves.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Add-ins
- 1 cup dried cranberries, roughly chopped
- 3/4 cup pecans, chopped
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until well combined.
- Mix Wet Ingredients: In a separate bowl, stir together the pumpkin puree, brown sugar, granulated sugar, vegetable or canola oil, eggs, and vanilla extract until smooth and incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing to ensure tender bread.
- Add Cranberries and Pecans: Fold in the chopped dried cranberries and chopped pecans evenly throughout the batter.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- For the best texture, use room temperature eggs to ensure even mixing.
- If you prefer a more tart flavor, increase cranberries slightly or substitute with fresh cranberries.
- Can substitute walnuts or almonds for pecans if desired.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Line loaf pans with parchment paper extending over edges for easy bread removal.
Nutrition
- Serving Size: 1 slice (1/12 of a loaf)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
