Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread has been my solution for cozy gatherings and autumn cravings. Bursting with tart cranberries sweet pumpkin and toasted pecans in every slice this bread is always the first to disappear during family brunch or holiday parties. Effortless to mix by hand no fancy tools required and the aroma alone makes it feel like fall has truly arrived.

What Makes It Special

• Ready to go in about an hour start to finish
• Perfectly moist and flavorful never dry or crumbly
• Freezer friendly for make ahead holiday planning
• Crowd pleasing with a stunning autumn look at the table

The first time I made this loaf my friends asked for the recipe before they finished their second slice. It quickly became a staple for my chilly November mornings accompanied by coffee and laughter with my sister.

What You’ll Need

• All purpose flour: This gives the loaf structure and a tender crumb. Check for unbleached for a heartier flavor.
• Pumpkin pie spice: The secret to warm depth in every bite. Find fresh spice blends or make your own with cinnamon nutmeg ginger and cloves.
• Canned pumpkin: Not pumpkin pie filling. Look for pure pumpkin puree for the best texture and color.
• Brown sugar: Adds moisture and rich caramel notes. Pack it firmly in your measuring cup for accuracy.
• Granulated sugar: For balance and that recognizable bakery sweetness.
• Applesauce or canola oil: Choose unsweetened applesauce for lower fat and extra moisture or canola oil for a classic soft loaf.
• Eggs: At room temperature these help bind the mixture and deliver a soft rise.
• Vanilla extract: Go with real vanilla for better flavor. Dark vanilla adds an extra autumn undertone.
• Dried cranberries: Plump and bright perfect for tart bursts of flavor. I look for ones without added oil.
• Pecans: Toast before adding for deeper flavor. Look for golden even pieces without bitterness.
• Baking powder and baking soda: Both help the bread rise for a fluffy yet dense loaf.
• Salt: Only a little is needed to balance all the sweet fall flavors.

Let’s Cook This Together

Prep the pans:

Grease two 8 by 4 inch loaf pans and line with parchment to ensure easy removal later.

Mix the dry team:

In a large bowl whisk together flour salt baking powder baking soda and all the pumpkin pie spice. This thorough blending ensures the spices are evenly distributed for the best flavor.

Work the wet magic:

In a separate bowl whisk pumpkin brown sugar granulated sugar applesauce or oil eggs and vanilla until smooth and fully combined. Take a minute to break up any bits of pumpkin.

Combine with care:

Pour the wet mixture into the dry bowl and stir just until no flour remains. Overmixing leads to tough bread so keep it gentle and stop when you see the batter come together.

Fold in fruits and nuts:

Carefully fold in the cranberries and toasted pecans saving a spoonful of nuts for topping if you like a pretty finish.

Fill and bake:

Divide the batter between the prepared pans and smooth the top. Bake in the middle of your preheated oven for 50 to 55 minutes or until a toothpick poked into the center comes out clean.

Cool and finish:

Let the bread rest in the pans for ten minutes before transferring to a wire rack to cool completely. This keeps the crust tender and makes slicing easier.

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Good to Know

• Each slice is packed with vitamin A fiber and nutty texture
• Stays moist for days and freezes beautifully
• Lovely sliced thick for breakfast brunch or as a snack

My favorite addition has always been the toasted pecans. Their warm nutty crunch is so comforting and brings back memories of my grandmother’s kitchen where we shelled pecans together for holiday baking every year.

Keeping It Fresh

Once completely cooled wrap the bread tightly in plastic wrap or foil and store at room temperature for up to four days. If you want to save some for later freeze individual slices for quick cozy snacks. A quick toast revives all that fresh baked tenderness.

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Easy Ingredient Swaps

If you are out of cranberries chopped dried apricots or cherries bring a similar tangy pop. Walnuts can replace pecans and coconut oil stands in for canola or applesauce for a subtle tropical twist. Gluten free flour blends work well just be sure to use those meant for cup for cup swaps.

How to Serve It Right

Serve thick slices slightly warm with a pat of butter or drizzle of honey for ultimate comfort. For brunch spread softened cream cheese or a dollop of Greek yogurt on top. This bread also makes a tasty base for breakfast French toast or bread pudding.

Behind the Dish

Pumpkin bread is a staple in American baking tracing back to autumn harvests when fresh pumpkins were everywhere. Adding cranberries and pecans honors both New England and Southern traditions for a fusion of festive flavor notes that taste like a true family holiday.

Recipe FAQs

→ Can I use fresh cranberries instead of dried?

Yes, but chop fresh cranberries and use slightly less to prevent extra moisture. The tart flavor will be more pronounced.

→ Do I have to toast the pecans before adding?

Toasting pecans enhances their flavor and crunch, but you can use them raw if you prefer a milder taste.

→ Is it possible to substitute the applesauce?

Yes, canola oil can be used in place of applesauce for a richer crumb, or try another mild vegetable oil.

→ How should I store this bread for freshness?

Store in an airtight container at room temperature for two days, or refrigerate for up to a week. Freeze for longer storage.

→ Can this loaf be made gluten-free?

Yes, substitute an all-purpose gluten-free flour blend in equal amounts for traditional flour.