Cranberry Pecan Pumpkin Bread Recipe

I can’t tell you how much joy this Cranberry Pecan Pumpkin Bread Recipe brings every fall when the air starts to get crisp and cozy. It’s like wrapping yourself in a warm blanket of sweet spices, toasted pecans, and the tart pop of cranberries all baked into one perfect loaf. Honestly, it’s the kind of bread that makes your kitchen smell incredible and your whole house feel like home.

Whether you’re serving it up for a weekend brunch, gift-giving during the holidays, or simply craving something comforting with your afternoon coffee, this Cranberry Pecan Pumpkin Bread Recipe never disappoints. The texture is moist but not heavy, and the balance of flavors keeps me reaching back for another slice—plus, it’s surprisingly easy to make, so you don’t need to be a baking pro to impress.

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Ingredients & Why They Work

This Cranberry Pecan Pumpkin Bread Recipe is simple but packed with ingredients that complement each other in texture and flavor. I always suggest using fresh spices and good-quality pumpkin puree to really bring out the pumpkin’s natural sweetness and nuttiness from the pecans.

• All-purpose flour: Forms the base of the bread, providing structure without making it tough.
• Baking powder & baking soda: These leavening agents help the bread rise just right for a light crumb.
• Salt: Enhances all the flavors and balances the sweetness.
• Cinnamon, ground ginger, nutmeg: Classic fall spices that give the bread its warm, cozy character.
• Pumpkin puree: Adds moisture, a lovely orange color, and earthy sweetness.
• Brown sugar & granulated sugar: Brown sugar adds depth with molasses notes, while granulated sugar balances sweetness.
• Vegetable or canola oil: Keeps the bread tender and moist without overpowering other flavors.
• Eggs: Bind the ingredients together and contribute to the bread’s fluffiness.
• Vanilla extract: Adds extra aroma and rounds out the flavor profile.
• Dried cranberries: Their tartness contrasts beautifully with the sweet pumpkin and spices.
• Pecans: Give a crunchy, buttery texture that elevates each bite.

Make It Your Way

One of the things I love most about this Cranberry Pecan Pumpkin Bread Recipe is how easy it is to tweak to suit your tastes. Whether you want to swap nuts, add a little orange zest, or reduce sugar a bit, the recipe is forgiving and flexible.

• Nut-free variation: I’ve made this with sunflower seeds instead of pecans when friends with allergies visit—it still tastes fantastic!
• Extra spice kick: Sometimes I add a pinch of cloves or cardamom to deepen the spice profile, which feels pleasantly warming.
• Healthier twist: Replacing half the all-purpose flour with whole wheat flour adds nuttiness and fiber without compromising the texture much.

Step-by-Step: How I Make Cranberry Pecan Pumpkin Bread Recipe

Step 1: Prep your pans and preheat the oven

First things first, preheat your oven to 350°F (175°C). I always grease my two 8×4-inch loaf pans with a little butter and line them with parchment paper. This extra step makes it super easy to remove the bread without it sticking — a small but game-changing trick I picked up along the way.

Step 2: Whisk together dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This step ensures your spices and leavening are evenly distributed, so every bite tastes consistent and your bread rises nicely without uneven spots.

Step 3: Mix wet ingredients until smooth

In a separate bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. I recommend stirring until it’s silky smooth but don’t overbeat—just enough to blend everything perfectly together.

Step 4: Combine and fold in cranberries and pecans

Slowly pour the wet ingredients into the dry and gently mix just until combined. Overmixing can make the bread dense, so I like to stop as soon as I don’t see dry flour. Then, fold in your chopped pecans and cranberries. Folding gently keeps that tender crumb while distributing the bits evenly.

Step 5: Bake and cool

Pour the batter evenly into your prepared pans and bake for 50-55 minutes. I start checking at 50 minutes with a toothpick poked in the center—when it comes out clean or with just a few moist crumbs, it’s done. Let the loaves cool in their pans for 10 minutes before removing and transferring to a wire rack to cool completely. This cooling step ensures your slices hold their shape and don’t fall apart.

How to Serve Cranberry Pecan Pumpkin Bread Recipe

Garnishes

I personally love a light spread of creamy butter or a schmear of cream cheese on a warm slice. For a festive touch, a drizzle of honey or a sprinkle of cinnamon sugar makes it extra special. When I’m serving this at brunch, sometimes I toast slices lightly to bring out the nuttiness of the pecans even more.

Side Dishes

This bread pairs beautifully with a simple cup of spiced chai or pumpkin latte—perfect for chilly mornings. I’ve also served it alongside a mild cheese platter or fresh fruit salad for balanced flavors that aren’t too heavy.

Creative Ways to Present

For holiday gatherings, I like slicing the bread into thick pieces and arranging them on a rustic wooden board with small bowls of whipped butter, honey, and extra pecans. Garnishing the platter with fresh sprigs of rosemary or cinnamon sticks gives it a festive, homey vibe that guests really appreciate.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover loaves tightly in plastic wrap or store them in an airtight container on the counter for up to 3 days. This keeps the bread moist and fresh without drying out, though it might soften the cranberries slightly over time, which I find delightful.

Freezing

This pumpkin bread freezes wonderfully. I slice the loaf first, place parchment paper between slices, then store them in a freezer-safe bag. When cravings hit, I pop slices out and defrost overnight or toast them straight from frozen for a quick treat.

Reheating

For best results, I reheat slices in a toaster oven or under the broiler for a couple of minutes to regain that warm, crispy edge. Microwaving works for convenience but can make the bread a bit soft, so I reserve that only if I’m in a hurry.

FAQs

Final Thoughts

At the end of the day, this Cranberry Pecan Pumpkin Bread Recipe has become a staple in my kitchen for good reason—it’s easy to pull together, comforting to eat, and just plain delicious. If you’re looking for that perfect seasonal treat that feels both indulgent and homey, I encourage you to give it a try. Once you do, I’m confident it’ll earn a spot in your rotation and possibly even your heart.

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