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Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread
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Indulge in the delightful flavors of fall with our Cranberry Pecan Pumpkin Bread. This moist and flavorful quick bread combines rich pumpkin puree, tart cranberries, and crunchy pecans for a treat that’s perfect for any occasion. Whether you’re enjoying it for breakfast, as a snack, or as dessert during the holidays, this bread is sure to impress family and friends. With just 10 minutes of prep time, you can have this delicious loaf baking away in no time. Enjoy it warm with butter or transform it into a decadent French toast.

Ingredients

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  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup applesauce or canola oil
  • 3 eggs (room temperature)
  • 1 tbsp vanilla extract
  • 1 cup dried cranberries
  • 1 cup chopped pecans (toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line them with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
  3. In a medium bowl, mix the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until well combined.
  4. Stir the wet ingredients into the dry ingredients until just moistened; avoid overmixing.
  5. Gently fold in the dried cranberries and most of the chopped pecans (reserve some for topping).
  6. Divide the batter evenly between the prepared loaf pans and bake for about 50 to 55 minutes or until a toothpick inserted comes out clean.
  7. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Find it online: https://allmomrecipes.com/2025/10/11/cranberry-pecan-pumpkin-bread/