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Cranberry Pecan Pumpkin Bread Recipe

Cranberry Pecan Pumpkin Bread Recipe
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5.1 from 11 reviews

This extra delicious and supremely moist Cranberry Pecan Pumpkin Bread is bursting with fall flavors! So easy to make and a guaranteed hit with friends and family this holiday season. This easy recipe is sure to become a new family favorite!

Ingredients

Dry Ingredients:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp pumpkin pie spice

Wet Ingredients:

  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup applesauce OR canola oil
  • 3 eggs, room temperature
  • 1 tbsp vanilla extract

Additional Ingredients:

  • 1 cup dried cranberries
  • 1 cup chopped pecans, toasted

Instructions

  1. Preheat Oven: Preheat oven to 350F. Grease two 8×4-inch loaf pans and line with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
  4. Combine Ingredients: Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
  5. Add Mix-Ins: Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
  6. Bake: Pour half of the batter into each prepared loaf pan and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
  7. Cool: Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Nutrition

Find it online: https://lauracooks.com/cranberry-pecan-pumpkin-bread-recipe/