Cranberry Pecan Pumpkin Bread

This Cranberry Pecan Pumpkin Bread fills your kitchen with all the cozy aromas of fall and always brings everyone to the table. The super moist crumb comes from both oil and pumpkin puree while the tart cranberries and crunch of pecans take every bite to the next level. I love making this for casual coffee mornings or boxing up a loaf as a sweet holiday gift.

I first baked this when my son’s class asked for a treat for a fall party and it was such a hit kids and adults asked for seconds and wanted the recipe too.

Ingredients

• Canned pumpkin puree: adds deep flavor and incredible moisture always choose 100 percent pumpkin not pumpkin pie filling
• All purpose flour: forms the sturdy bread base sift for the fluffiest loaf
• Brown sugar: brings mellow caramel sweetness and helps with moistness try to use fresh soft brown sugar for easy mixing
• Cooking oil: ensures a tender crumb I often use vegetable oil for a very light flavor
• Eggs: provide structure and help the loaf rise pick large eggs for the best results
• Dried cranberries: add tart flavor and festive color choose plump unsweetened cranberries if you can
• Pecans: for buttery crunch toast lightly before using for even richer flavor
• Baking soda and baking powder: both work together to lift the bread fresh leaveners make a big difference
• Pumpkin pie spice and cinnamon: infuse the loaf with classic fall spice check dates for freshest spice or grind your own
• Salt: sharpens flavor always use a pinch to balance sweetness
• Vanilla extract: deepens flavor pure vanilla is worth the splurge here

Step-by-Step Instructions

Mix the Wet Ingredients:

In a large mixing bowl whisk together the canned pumpkin puree brown sugar eggs oil and vanilla extract until the mixture becomes completely smooth and glossy There should be no streaks of oil visible and the sugar should dissolve a bit to help form a thick batter base

Combine Dry Ingredients:

In a separate bowl sift the all purpose flour with baking soda baking powder salt pumpkin pie spice and cinnamon Use a fine mesh sieve and whisk lightly afterwards to ensure the spices distribute perfectly

Fold Everything Together:

Add the dry ingredients to the wet and use a large spatula or wooden spoon to gently fold just until combined Watch for streaks of flour and stop mixing as soon as you see a mostly uniform batter Over mixing can make the bread tough

Add Pecans and Cranberries:

Sprinkle the toasted pecans and dried cranberries over the batter and fold just enough times so they are evenly spread throughout This step makes sure every slice gets some fruit and nut in each bite

Pan and Bake:

Pour the batter into a parchment paper lined loaf pan and use your spatula to level the top Bake in a preheated oven at 350 degrees F for around 55 to 65 minutes A wooden skewer inserted in the center should come out mostly clean with just a few moist crumbs

Cool and Slice:

Let your pumpkin bread cool at least 15 minutes in the pan then use the parchment sling to lift it onto a rack Cool completely before slicing to keep crumb moist and even

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Pecans are my favorite ingredient in this loaf because of the rich nuttiness against the sweetness I remember my grandma always toasting extra pecans so we could nibble as we baked together and it made the kitchen smell amazing

Storage Tips

Store cranberry pecan pumpkin bread tightly wrapped at room temperature for three days or in the fridge for five days To freeze wrap slices individually so they are easy to grab for lunch boxes or snacks let them thaw at room temp or use a quick microwave defrost

Ingredient Substitutions

If you need to skip nuts use pumpkin seeds or simply double the cranberries Unsweetened applesauce or melted coconut oil can be swapped for the oil for a lower fat option and you can try golden raisins instead of cranberries if needed

Serving Suggestions

Serve thick slices fresh with coffee or tea or try warming them up in the toaster oven A light spread of salted butter or cream cheese melts beautifully on top For holiday mornings make a bread basket with other sweet breads like banana or zucchini bread

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Pumpkin Bread’s Roots

Pumpkin bread like this has roots in American harvest cooking when home cooks created new ways to use up excess squash from the garden Pumpkin recipes became family traditions for Thanksgiving and chilly mornings and every family puts their favorite twist on it Mine is always lots of crunchy pecans

Recipe FAQs

→ Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and puree your pumpkin until smooth. Drain excess moisture for the best bread texture.

→ What can I use instead of pecans?

Walnuts or almonds are great alternatives and add similar crunch and nutty flavor to the loaf.

→ How should I store the bread?

Wrap cooled bread in plastic or keep in an airtight container at room temperature for up to 3 days.

→ Can I freeze cranberry pecan pumpkin bread?

Yes, wrap the loaf or slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

→ Is it possible to reduce the sugar?

Yes, you can cut the sugar slightly without affecting texture, though sweetness and browning may be different.

→ What toppings work well with this bread?

Softened butter, cream cheese spread, or a drizzle of honey all pair deliciously with each slice.