Cranberry pecan pumpkin bread is the kind of cozy comfort food that makes fall feel like home. Moist, full of texture, and bursting with seasonal flavor, it’s the perfect balance of tart cranberries, warm spices, and crunchy pecans. In this post, you’ll get a foolproof recipe, pro baking tips, and ways to make it your own, whether you’re a first-time baker or seasoned home cook. We’ll also cover smart substitutions, common troubleshooting tricks, and easy freezing instructions. By the end, you’ll have a new go-to fall favorite that’s simple enough for weekdays but special enough for holiday tables.
Table of Contents
Why this bread is a fall favorite in every kitchen
So why has this particular cranberry pecan pumpkin bread earned cult status among my friends and readers? It’s simple. It’s easy enough for a beginner but flavorful enough to wow a holiday crowd. The balance of sweet, tart, and nutty creates a mouthwatering bite every time. And the fact that it can be made ahead, frozen, or gifted makes it incredibly versatile. Plus, you don’t need a mixer, just a bowl, a spoon, and a little bit of kitchen courage.
Cranberry Pecan Pumpkin Bread
Equipment
- 2 loaf pans (8×4-inch)
- 2 Large mixing bowls
- Measuring cups & spoons
- Whisk or silicone spatula
- Parchment paper
- Wire rack
- Oven
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 tsp pumpkin pie spice
- 2 cups canned pumpkin puree not pumpkin pie filling
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line them with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- In a separate medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla until smooth.
- Add the wet mixture to the dry mixture. Stir until just combined, don’t overmix.
- Lightly toss the cranberries and pecans in a spoonful of flour, then fold them into the batter.
- Divide batter evenly between the prepared loaf pans. Optional: sprinkle reserved pecans on top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Calories: 170
- Carbohydrates: 31g
- Sugar: 16g
- Protein: 2g
- Fat: 4g
- Fiber: 1g
- Sodium: 160mg
- Vitamin A: 3215 IU
Ingredients and Substitutions
The must-have ingredients for perfect texture and taste
Great baking starts with understanding your ingredients. When it comes to cranberry pecan pumpkin bread, each component serves a purpose, moisture, structure, or flavor.
Here’s what you’ll need for a classic, bakery-style loaf:
| Ingredient | Purpose |
|---|---|
| Canned pumpkin puree | Provides moisture and classic fall flavor |
| All-purpose flour | Creates structure and rise |
| Brown & white sugar | Adds sweetness and depth |
| Applesauce or oil | Keeps it moist (applesauce for a healthier version) |
| Eggs | Bind everything together |
| Pumpkin pie spice | Infuses warm, aromatic flavor |
| Dried cranberries & chopped pecans | Add texture, crunch, and tart contrast |
If you love pairing flavors like I do, you’ll find this bread complements Maple Pecan Pie Cookies or Pumpkin Caramel Sticky Buns beautifully.
Smart swaps: Gluten-free, egg-free, or sugar-light versions
Don’t worry if you’ve got dietary restrictions. With a few tested swaps, you can still enjoy this cranberry pecan pumpkin bread without losing any of its character.
- Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum. Bob’s Red Mill or King Arthur’s are reliable options.
- Egg-free: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg). Let sit for 5 minutes to gel.
- Lower sugar: Replace sugar with monk fruit sweetener or coconut sugar. You can cut up to 25% of total sugar without impacting texture too much.
- Nut-free: Replace pecans with pumpkin seeds or leave them out entirely. The cranberries still give great texture.
This recipe’s flexibility is one reason why it’s become such a hit in my cooking classes. Whether you’re baking for a family with allergies or trying to eat cleaner, there’s always a version that works.
Baking Techniques & Troubleshooting
Mixing and baking tips for bakery-style results
If you want your cranberry pecan pumpkin bread to taste like it came straight from a café, technique matters. It starts with mixing. Always whisk your dry and wet ingredients in separate bowls. This prevents overmixing, something that can turn your bread from moist to dense in minutes.
Use a large spoon or spatula to fold the two together gently, mixing only until you no longer see streaks of flour. Don’t beat it like cake batter. Once that’s done, fold in your dried cranberries and chopped pecans. A great tip? Toss them lightly in a spoonful of flour before adding. This keeps them suspended throughout the loaf instead of sinking to the bottom.
Grease your loaf pans and line them with parchment paper for easy removal. Then divide the batter evenly between two 8×4-inch pans. Don’t overfill; ¾ full is the sweet spot for a high rise without overflow.
Bake at 350°F for 50–55 minutes. Use the toothpick test, insert it in the center, and if it comes out mostly clean with a few crumbs, you’re good. Let the loaves cool in the pan for 10 minutes before transferring to a wire rack.
These baking techniques are the same ones I use when I teach bread recipes like Pumpkin Chocolate Chip Baked Oatmeal and Pumpkin Bread with Cinnamon Glaze.
Solving common issues: sunken pecans, soggy bottom, dry loaf
Even experienced bakers run into issues, don’t sweat it. Here’s how to fix the most common ones:
- Sunken pecans and cranberries: As mentioned, toss them in flour before mixing in. This gives them grip and keeps them from sinking.
- Soggy bottom: This usually happens if you underbake or let the bread sit too long in the pan. Always check with a toothpick and remove promptly after 10 minutes of resting.
- Dry loaf: Overbaking or not measuring pumpkin puree properly can cause this. Always press the pumpkin firmly into the measuring cup and avoid leveling off with a knife, scoop and pack slightly instead.
- Cracked top: That’s a good sign in quick breads, it means it rose well. But if it’s splitting too aggressively, your oven may be too hot. Use an oven thermometer to verify 350°F.
You’ll find that the right method can completely transform your baking. And once you master these techniques, you’ll feel confident experimenting, maybe with cranberries swapped for dried cherries or pecans replaced with walnuts.
Serving, Storing, and Freezing Tips
Delicious serving ideas: toppings, spreads, and pairings
One of the reasons I love cranberry pecan pumpkin bread is its versatility. It’s delicious warm out of the oven, toasted with butter, or served cold with coffee the next morning. The bread is rich and moist enough to stand on its own, but a few additions can take it from weekday snack to holiday-worthy treat.
Here are some favorite pairings and toppings:
- A light smear of softened cream cheese adds richness that complements the tart cranberries.
- A drizzle of maple glaze or honey brings out the bread’s natural sweetness.
- Spread with apple butter or cinnamon whipped butter for a cozy breakfast treat.
- Serve it alongside spiced teas or strong coffee for a satisfying afternoon pick-me-up.
For brunch spreads, I like to serve this alongside Swirled Cheesecake Pumpkin Bars or Pumpkin S’mores Cookies. It gives that homemade, rustic feel everyone loves.
How to store, freeze, and thaw cranberry pecan pumpkin bread
Making a double batch? You’re in luck, this bread freezes beautifully. But first, let’s talk about storage:
- Counter: Once completely cooled, wrap the bread tightly in plastic wrap or foil and store it in an airtight container. It’ll stay fresh for up to 4 days at room temperature.
- Fridge: If your kitchen runs warm or humid, store it in the fridge wrapped tightly to prevent drying. Let it come to room temp or warm slightly before serving.
Freezing instructions:
- Let the bread cool completely.
- Wrap the whole loaf (or individual slices) in plastic wrap, then again in foil or place in a freezer-safe bag.
- Label and date it, this will keep for up to 3 months.
To thaw:
- Thaw overnight in the fridge, then bring to room temp before eating.
- You can also toast frozen slices directly from the freezer, perfect for a quick breakfast.
For best results, avoid freezing bread that’s still warm or storing it unwrapped. Moisture can build up and lead to sogginess or freezer burn. Pro tip: freeze slices with a piece of parchment between each one so you can grab exactly what you need.
Whether you’re gifting a loaf, meal-prepping for the week, or enjoying it fresh from the oven, this cranberry pecan pumpkin bread adapts to your rhythm. It’s no wonder it’s become a staple for so many of my readers.
FAQs
Can I use fresh cranberries instead of dried in pumpkin bread?
Yes, you can use fresh cranberries, but it’s best to chop them slightly and toss them in a tablespoon of flour before adding to the batter. This helps distribute them evenly and prevents sinking. Keep in mind that fresh cranberries will add a more tart bite and a bit of extra moisture, so you may want to reduce other liquids slightly.
How do I keep pecans from sinking in pumpkin bread?
The trick is simple: coat the chopped pecans lightly in flour before folding them into the batter. This creates a bit of friction that helps keep them suspended. Also, avoid overmixing your batter, which can make it too loose and cause the heavier pecans to drop.
What makes pumpkin bread moist?
Several factors contribute to moist cranberry pecan pumpkin bread: the use of canned pumpkin puree, a liquid fat like oil or applesauce, and the right ratio of wet to dry ingredients. Be careful not to overbake, and always measure the pumpkin puree firmly packed in the cup.
Can I freeze cranberry pecan pumpkin bread?
Absolutely. Once the bread is fully cooled, wrap it tightly in plastic wrap and foil or place it in a freezer bag. It freezes well for up to 3 months. You can freeze it whole or slice it and separate each piece with parchment for easy grab-and-go portions.
There’s something truly magical about the aroma of cranberry pecan pumpkin bread baking on a cool fall day. It’s a celebration of everything we love about the season, warm spices, comforting flavors, and a touch of nostalgia baked into every slice.
This bread isn’t just easy to make; it’s adaptable, giftable, and always a hit at gatherings or slow mornings with a hot mug in hand. Whether you’re a beginner learning the ropes or a seasoned baker ready to add a twist, this loaf welcomes your creativity.
So grab your whisk, line that loaf pan, and bake up something that feels like home. And if you loved this one, try my Brown Butter Pumpkin Snickerdoodle Cookies or Pumpkin Scones with Cinnamon Maple Glaze for your next cozy bake.
