Description
This Cranberry Pecan Pumpkin Bread is a moist, flavorful quick bread perfect for fall. Packed with warm spices, tart cranberries, and crunchy pecans, it delivers a delightful balance of sweet and savory in every bite. Easy to prepare and bake, it’s great for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup vegetable or canola oil
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
Add-ins
- 1 cup dried cranberries, roughly chopped (optional)
- 3/4 cup pecans, chopped
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, stir together the pumpkin puree, brown sugar, granulated sugar, vegetable or canola oil, eggs, and vanilla extract until smooth and evenly mixed.
- Incorporate Wet into Dry: Pour the wet mixture into the dry ingredients. Gently mix with a spatula or spoon just until all ingredients are combined; avoid overmixing to keep the bread tender.
- Fold in Add-ins: Carefully fold in the chopped pecans and dried cranberries to distribute evenly throughout the batter.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pans for about 10 minutes, then remove from pans and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use parchment paper for easy removal of the loaves.
- Room temperature eggs help the batter blend more smoothly.
- For extra moistness, do not overbake; check with a toothpick to avoid dryness.
- Chop the cranberries roughly to prevent large chunks and distribute flavor evenly.
- You can substitute walnuts or almonds if pecans are unavailable.
Nutrition
- Serving Size: 1 slice (1/16th of loaf)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
