This Pumpkin Pecan Cranberry Bread is a cozy treat packed with fall flavors. The pumpkin makes it super moist, while crunchy pecans and tart cranberries add a tasty twist!
Baking this bread fills the kitchen with a warm, inviting smell. I love to enjoy a slice with coffee—perfect for sharing or just keeping to yourself! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but fresh pumpkin is great too if you have time to cook and mash it. I prefer canned for its smooth texture.
Pecans: Chopped pecans give a wonderful crunch. If you’re allergic to nuts, sunflower seeds can be a tasty alternative!
Dried Cranberries: I love using dried cranberries for their sweetness. You can swap them for raisins or chopped dates if preferred. Fresh cranberries can be used too; just double-check their sweetness!
Vegetable Oil: This adds moisture. You can substitute it with applesauce for a lighter option or melted coconut oil for a different flavor.
How Do You Get That Perfectly Moist Bread?
Getting your Pumpkin Pecan Cranberry Bread just right comes down to mixing and baking properly. First, avoid overmixing once you add the dry ingredients; mix until just combined to keep it fluffy!
- Mix wet and dry ingredients separately to ensure even distribution.
- Gently fold in cranberries and pecans with a spatula—this keeps them from sinking.
- Test for doneness with a toothpick; it should come out clean or with a few moist crumbs.
Trust me, letting it cool in the pan before moving it helps keep the shape. Enjoy your baking! 🍞
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ⅔ cup granulated sugar
- ⅓ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (or fresh, if preferred)
- ¾ cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This recipe requires about 15-20 minutes of prep time and then 55-65 minutes of baking. After that, allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack. Overall, it’s a simple process that will delight you with delicious results!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easy removal later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step ensures your spices and leavening agent are well-distributed throughout the flour.
3. Combine Wet Ingredients:
In a large bowl, mix the pumpkin puree with the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition to combine everything thoroughly. Finish by stirring in the vanilla extract.
4. Combine Dry and Wet Mixtures:
Carefully fold the dry ingredients into the pumpkin mixture. Mix gently until everything is just combined—overmixing can make the bread dense, and nobody wants that!
5. Add Cranberries and Pecans:
Gently fold in the dried cranberries and chopped pecans to add flavor, texture, and delicious surprises in every bite!
6. Pour and Top:
Pour the batter into your prepared loaf pan, spreading it evenly. Sprinkle some extra chopped pecans on top for a lovely crispy finish.
7. Baking Time:
Place the loaf pan in the oven and bake for about 55-65 minutes. Use a toothpick to test if it’s done—insert it into the center, and if it comes out clean or with a few moist crumbs, it’s ready!
8. Cool and Unmold:
Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps maintain its structure.
9. Slice and Serve:
Once cooled, slice the bread and enjoy it as it is, or spread a little butter or cream cheese on top for an extra treat!
Enjoy the warm, comforting flavors of pumpkin, tart cranberries, and crunchy pecans with every bite—perfect fall bread! 🍞🌰🍂
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can use fresh cranberries, but keep in mind they are more tart than dried ones. You might want to add an extra tablespoon of sugar to balance the flavor if you choose to go this route!
Can I Substitute Whole Wheat Flour?
Absolutely! You can use whole wheat flour instead of all-purpose flour. Just be aware that it might make the bread a bit denser. You could also try a 50/50 mix of whole wheat and all-purpose for a lighter texture!
How Should I Store Leftover Bread?
To keep your Pumpkin Pecan Cranberry Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it—just wrap it well in plastic wrap and aluminum foil. It’ll stay good for up to 3 months; just thaw it at room temperature when you’re ready to enjoy!
Can I Add Other Mix-ins?
Absolutely! Feel free to get creative by adding chocolate chips, additional nuts, or even a swirl of cream cheese for an extra decadent version! Just remember to adjust quantities to your taste preference.