Cranberry Pecan Pumpkin Bread (Printable Version)
Moist loaf packed with cranberries, pecans, and pumpkin—ideal for enjoying a taste of autumn any time.
# Everything You’ll Need:
→ Batter
01 -
250 grams all-purpose flour
02 -
200 grams granulated sugar
03 -
5 grams baking powder
04 -
3 grams baking soda
05 -
3 grams fine sea salt
06 -
3 grams ground cinnamon
07 -
2 grams ground nutmeg
08 -
2 grams ground cloves
09 -
2 grams ground ginger
→ Wet Ingredients
10 -
480 grams pumpkin puree
11 -
120 millilitres vegetable oil
12 -
2 large eggs
13 -
5 millilitres pure vanilla extract
→ Add-ins
14 -
100 grams dried cranberries
15 -
100 grams chopped pecans
# Steps to Cook:
01 -
Preheat the oven to 175°C. Grease and line a 23 x 13 cm loaf pan with parchment paper.
02 -
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
03 -
In another bowl, whisk pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and homogenous.
04 -
Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined; do not overmix.
05 -
Fold in dried cranberries and chopped pecans until evenly distributed throughout the batter.
06 -
Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
07 -
Bake in the centre of the oven for 60 to 70 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
08 -
Let the bread cool in the pan for 15 minutes, then lift it out onto a wire rack to cool completely before slicing.
# Extra Suggestions:
01 -
For best results, press the pumpkin puree firmly into the measuring cup for accurate measurement.
02 -
To achieve a tender crumb, avoid overmixing the batter once dry and wet ingredients are combined.
03 -
The bread keeps well in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.