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Cranberry Pecan Pumpkin Bread

Cranberry pecan pumpkin bread with a tender golden crumb and jewel-bright cranberries baked in a 9x5 loaf pan. Fold in cranberries and pecans, bake until a toothpick comes out clean, then finish with a simple orange glaze drizzle.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Pecan Pumpkin Bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp orange zest
  • 1 cup cranberries, roughly chopped
  • 0.75 cup pecans, roughly chopped
Orange Glaze
  • 1 cup powdered sugar
  • 3 tbsp orange juice
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the loaf
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and orange zest until smooth.
  4. Fold the dry mixture into the wet mixture until just combined.
  5. Fold in cranberries and pecans, reserving a few for the top.
  6. Pour batter into the loaf pan and scatter the reserved cranberries and pecans over the top.
  7. Bake 60-65 minutes at 350F until a toothpick comes out clean, then cool 20 minutes.
Glaze and serve
  1. Stir powdered sugar, orange juice, and cinnamon until smooth, then drizzle over the cooled loaf.

Notes

Pro tip: chop cranberries and pecans to similar sizes so they distribute evenly and don’t sink. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the loaf texture tender.