This Pumpkin Pecan Cranberry Bread is soft, sweet, and bursting with fall flavors. It combines pumpkin, crunchy pecans, and tart cranberries for a tasty treat everyone will love!
You can’t go wrong with this bread. It’s perfect for breakfast or a cozy snack. I like to enjoy a slice warm with butter—it’s pure comfort in every bite! 🍞💛
Key Ingredients & Substitutions
All-purpose flour: This provides the bread’s structure. You can substitute with whole wheat flour for a nuttier flavor or use a gluten-free blend if needed.
Pumpkin puree: Canned pumpkin puree is super convenient. If making fresh, roast pumpkin until soft, then scoop and mash. No pumpkin? Sweet potato puree works too!
Dried cranberries: They add a lovely tartness! If you prefer a sweeter touch, use raisins or chopped dates instead.
Pecans: Chopped pecans give crunch and flavor. Almonds or walnuts are good alternatives if pecans aren’t your thing.
Vegetable oil: Substitute with melted coconut oil for a bit of flavor. Applesauce can work for lower fat content, though it may alter texture slightly.
How Can I Ensure My Bread Turns Out Perfectly Moist?
To keep your bread moist, avoid overmixing the batter; this can lead to dense bread. Gently fold in ingredients until just combined. Also, measuring ingredients correctly helps achieve the right texture. Using fresh pumpkin puree can enhance moisture too, especially if you roast it first!
- Mix dry and wet ingredients separately for a better blend.
- Gently add dried fruits and nuts last to maintain their integrity.
- Keep an eye on baking—test doneness early to prevent drying out.
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins:
- 3/4 cup dried cranberries
- 3/4 cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 60-70 minutes of baking. You’ll want to let the bread cool for about 10-15 minutes in the pan before transferring it to a wire rack. Overall, expect to spend around 1.5 hours to enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan well, or for ease, line it with parchment paper to prevent sticking. This will make it super easy to take out your bread later!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step helps to evenly distribute the leavening agents and spices for a well-flavored bread!
3. Combining Wet Ingredients:
In a large bowl, add your pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Mix everything together until smooth and well combined—this is where the yummy autumn flavor starts to come together!
4. Bringing It All Together:
Now, gradually add the dry ingredient mixture to your wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay. You’ll want it to be nice and fluffy!
5. Adding Cranberries and Pecans:
Gently fold in the dried cranberries and chopped pecans into the batter. Take care here; just a gentle mix is all you need!
6. Pouring the Batter:
Pour the batter into your prepared loaf pan. Make it nice and even! For an extra crunch, sprinkle a few additional chopped pecans on top.
7. Baking Time:
Pop it into the oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top gets too brown, you can tent it with aluminum foil halfway through baking.
8. Cooling Down:
Once baked, let it cool in the pan for about 10-15 minutes. This makes it easier to remove. Then, transfer the loaf to a wire rack to cool completely before slicing.
9. Enjoying Your Bread:
Once cool, slice your beautiful bread and enjoy! It’s perfect warm with a little butter or cream cheese. Trust me—once you taste it, you’ll be making it all fall long!
This moist and flavorful Pumpkin Pecan Cranberry Bread embodies the warm spices of fall, the sweetness of pumpkin, the tartness of cranberries, and the delightful crunch of pecans. Enjoy perfect moments with every slice!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, just roast a pumpkin until it’s soft, then scoop out the flesh and mash it. This can give your bread a fresh taste, but make sure it’s well-pureed to avoid extra moisture!
How Can I Make This Bread Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add it separately to help bind the ingredients for the right texture.
Can I Add Other Mix-ins?
Of course! Feel free to experiment by adding chocolate chips, walnuts, or even shredded coconut for a fun twist. Just remember to adjust the amounts of cranberries and pecans accordingly to maintain balance.
How Should I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. For longer storage, wrap it tightly in plastic wrap and freeze, then thaw when you’re ready to enjoy!
