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Cranberry Pecan Pumpkin Bread

A delightful and aromatic treat that embodies the essence of autumn, featuring tart cranberries and crunchy pecans for a perfect blend of flavors.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Light and fluffy for that perfect texture.
  • 1 tsp salt A pinch to enhance the flavors.
  • 1 tsp baking powder To give your bread a delightful rise.
  • 1 tsp baking soda Helps to achieve that soft, cake-like texture.
  • 4 tsp pumpkin pie spice Aromatic blend of cinnamon, nutmeg, and ginger.
Wet Ingredients
  • 2 cups canned pumpkin (not pumpkin pie filling) The star ingredient for moisture and flavor.
  • 2/3 cup brown sugar Adds a rich, caramel-like sweetness.
  • 2/3 cup granulated sugar Balances the flavors with a touch of sweetness.
  • 1 cup applesauce or canola oil Moisture and richness for the bread.
  • 3 pieces eggs, room temperature Binds the ingredients together.
  • 1 tbsp vanilla extract A hint of warmth and sweetness.
Mix-ins
  • 1 cup dried cranberries Tart and sweet pops throughout.
  • 1 cup chopped pecans, toasted Crunchy texture and nutty flavor (reserve a few for topping).

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two 8×4-inch loaf pans by greasing them and lining with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
  3. In another bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract. Whisk until smooth.
  4. Gradually stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  5. Gently fold in the dried cranberries and chopped pecans, reserving some pecans for topping.
  6. Divide the batter between the prepared pans and sprinkle reserved pecans on top.
Baking
  1. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the loaves to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Toast the pecans before adding them for enhanced flavor. Consider adding a cream cheese glaze for extra sweetness. Substitute dried cranberries with raisins or dried cherries if desired.