Cranberry Pecan Pumpkin Bread Recipe

If you’re craving a loaf full of cozy fall flavors, look no further than Cranberry Pecan Pumpkin Bread. This wonderfully moist, fragrant quick bread brings together sweet pumpkin, tart dried cranberries, and crunchy toasted pecans in the most delightful way. Whether you’re baking for a festive brunch, packing a slice for your afternoon pick-me-up, or sharing it as a homemade treat with friends and family, Cranberry Pecan Pumpkin Bread is always a crowd-pleaser. The best part: it’s simple to make and guaranteed to put your kitchen in the warmest autumn mood!

Ingredients You’ll Need

Ingredients You’ll Need

Let’s talk ingredients! Each item in Cranberry Pecan Pumpkin Bread plays a key part—from the heady aroma of pumpkin pie spice to those jewel-toned cranberries bursting with flavor. Trust me, keeping it simple lets all those cozy tastes really shine.

• All Purpose Flour: The backbone of the loaf, providing structure and a satisfying crumb.
• Salt: Just a touch to heighten and balance the sweet, spicy flavors.
• Baking Powder: Helps the bread rise tall and light without heaviness.
• Baking Soda: Partners with the pumpkin and brown sugar for additional lift and a tender bite.
• Pumpkin Pie Spice: A pre-mixed combo of cinnamon, ginger, nutmeg, and cloves—the heart and soul of that classic fall flavor.
• Canned Pumpkin (not pie filling): Moistens the bread while delivering gorgeous color and rich pumpkin taste.
• Brown Sugar: Adds a subtle molasses depth that underscores the autumn vibe.
• Granulated Sugar: Sweetens and helps the bread’s texture stay just right.
• Applesauce or Canola Oil: Applesauce keeps the loaf lighter and reduces fat, but oil delivers unbeatable moistness—choose your favorite!
• Eggs (room temperature): Bring everything together for a cohesive, sturdy loaf.
• Vanilla Extract: It’s a little touch that rounds out the warmth and sweetness.
• Dried Cranberries: Their chewy, tangy pop is the secret to keeping every bite interesting.
• Chopped Pecans (toasted): For crunch, nutty richness, and pretty speckles throughout the bread.

How to Make Cranberry Pecan Pumpkin Bread

Step 1: Prep Your Pans and Oven

Preheat your oven to 350F so it’s hot and ready once your batter’s mixed. Grease two 8×4 inch loaf pans and line them with parchment paper—it’ll make lifting out the finished bread a breeze and keeps the loaves looking picture-perfect.

Step 2: Mix the Dry Ingredients

Take a large bowl, toss in your flour, salt, baking powder, baking soda, and pumpkin pie spice. Whisk them together until everything is evenly distributed. This step ensures that every slice gets an even touch of those warming spices and that your bread rises evenly.

Step 3: Whisk the Wet Ingredients

In a medium bowl, combine canned pumpkin, brown sugar, granulated sugar, your choice of applesauce or oil, eggs, and vanilla extract. Whisk until smooth and glossy—this gives your bread that signature moistness and a deep, natural sweetness you just can’t beat.

Step 4: Bring It All Together

Pour the wet ingredients into your bowl of dry ingredients. With a gentle hand, stir until everything is just moistened. Be careful not to overmix—stirring only as long as you need will keep your Cranberry Pecan Pumpkin Bread light and tender.

Step 5: Add Cranberries and Pecans

Fold in your dried cranberries and toasted pecans, reserving a small handful of pecans if you’d like a crunchy topping. Each fold brings specks of color and little pockets of chewy, toasty goodness into the loaf.

Step 6: Bake

Evenly divide the batter between your prepared loaf pans. Slide them into the oven and bake for about 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The aroma will let you know when they’re nearly done!

Step 7: Cool and Enjoy

Let the loaves cool for 10 minutes in the pans, then run a knife along the edges, use your parchment overhangs to lift them out, and let them cool completely on a wire rack. This keeps the texture perfectly moist and helps the Cranberry Pecan Pumpkin Bread slice beautifully.

How to Serve Cranberry Pecan Pumpkin Bread

Garnishes

For an extra pretty touch (and hint of flavor), sprinkle your reserved toasted pecans over the top of the loaves before baking. Once cooled, a dusting of powdered sugar adds a festive finish, or spread a little cream cheese or honey butter on each slice for pure indulgence.

Side Dishes

Cranberry Pecan Pumpkin Bread pairs beautifully with everything from strong, hot coffee to a mug of chai or spiced tea. For brunch, serve it alongside crisp apple slices, Greek yogurt, or a citrus fruit salad to balance the bread’s richness with freshness and zing.

Creative Ways to Present

Try cutting the loaf into thick slices and toasting them lightly for an irresistible warm treat. For gatherings, cube the bread for a festive bite-sized snack board, or sandwich slices with a tangy cream cheese filling for an elevated teatime offering. This bread is also lovely wrapped in parchment and tied with twine as a heartfelt homemade gift.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the loaves tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This will keep your Cranberry Pecan Pumpkin Bread soft and fresh, ready for breakfast, snacks, or dessert whenever you crave it.

Freezing

Cranberry Pecan Pumpkin Bread freezes beautifully! Wrap the whole loaf (or individual slices) securely in plastic wrap, then again in foil, and store in a freezer bag for up to three months. Thaw overnight at room temperature for a treat that tastes just-baked.

Reheating

To refresh a slice, simply pop it in the microwave for 10 to 15 seconds or warm in a 300F oven wrapped in foil for 5 to 10 minutes. This brings the texture back to that fresh-from-the-oven coziness without drying it out.

FAQs

Can I use fresh cranberries instead of dried?

Absolutely! If you crave a slightly tarter burst, finely chop fresh cranberries and fold them in. You might want to add an extra tablespoon of sugar to balance the tartness, and keep an eye on baking time since fresh berries can add more moisture.

What’s the best way to toast pecans for this recipe?

Spread the chopped pecans on a baking sheet and toast them in a 350F oven for about 5 to 7 minutes, just until fragrant and golden. Let them cool before adding to your batter for maximum flavor and crunch.

Can I make this Cranberry Pecan Pumpkin Bread gluten-free?

Yes, you can! Replace the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend. Check that your baking powder is gluten-free as well. The texture will be a bit different but still delicious and moist.

Is it possible to make this recipe vegan?

Definitely. Swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, left to sit for a few minutes). Use applesauce instead of oil, and double-check that your sugars are vegan-friendly.

Do I need to refrigerate the bread if I don’t eat it right away?

If you plan to eat your Cranberry Pecan Pumpkin Bread within two or three days, room temperature in an airtight container is fine. For longer storage, pop it in the fridge or freezer to keep it fresh for weeks.

Final Thoughts

There’s something truly magical about baking this Cranberry Pecan Pumpkin Bread, whether you’re treating yourself or sharing with loved ones. The colors, scents, and flavors are the taste of autumn in every bite. Give it a try, and I promise it’ll earn a spot among your favorite recipes for years to come!

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