Cranberry Pecan Pumpkin Bread (Printable Version)

Supremely moist loaf with pumpkin, cranberries, and pecans. Perfect for fall gatherings. #baking #autumn #pumpkin #pecan #cranberry

# Ingredients:

01 - 3 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 4 teaspoons pumpkin pie spice
06 - 2 cups canned pumpkin (not pumpkin pie filling)
07 - 2/3 cup brown sugar
08 - 2/3 cup granulated sugar
09 - 1 cup applesauce or canola oil
10 - 3 eggs, room temperature
11 - 1 tablespoon vanilla extract
12 - 1 cup dried cranberries
13 - 1 cup chopped pecans, toasted

# Steps:

01 - Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment paper. Set aside.
02 - In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
03 - In a medium bowl, whisk together canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract.
04 - Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
05 - Fold in dried cranberries and chopped pecans, reserving a small amount of pecans for topping if desired.
06 - Pour half of the batter into each prepared loaf pan. Bake for 50 to 55 minutes, or until an inserted toothpick comes out clean.
07 - Cool in the pans for 10 minutes before removing to a wire rack to cool completely.

# Notes:

01 - Reserve a small amount of chopped pecans to sprinkle on top of the loaf before baking for extra texture.

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