Cranberry Pecan Pumpkin Bread
This cranberry pecan pumpkin bread is moist, tender, and loaded with fall flavor. Tart dried cranberries and toasty pecans give this easy quick bread incredible texture. Perfect for holidays, brunch, or freezing for later.
Equipment
- 2 loaf pans (8x4-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
Nutritional Info (Per slice – approx)
- Calories: 170
- Carbohydrates: 31g
- Sugar: 16g
- Protein: 2g
- Fat: 4g
- Fiber: 1g
- Sodium: 160mg
- Vitamin A: 3215 IU
