Cranberry Pecan Pumpkin Bread Recipe

I’m so excited to share this Cranberry Pecan Pumpkin Bread Recipe with you because it’s truly one of those cozy, feel-good treats that instantly bring warmth to any kitchen. The mix of tart cranberries, crunchy pecans, and that rich pumpkin flavor makes it stand out from your average quick bread. Whether you’re looking for a perfect autumn breakfast or a sweet snack to serve at your next gathering, this bread never disappoints.

What I love most about this Cranberry Pecan Pumpkin Bread Recipe is how versatile it is. It’s just sweet enough, wonderfully moist, and filled with texture from the pecans and cranberries. I’ve brought it to potlucks, served it alongside steaming mugs of tea, and even gifted loaves to friends. Trust me, once you try it, you’ll find a million reasons to bake it again.

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Ingredients & Why They Work

The ingredients in this Cranberry Pecan Pumpkin Bread Recipe come together beautifully to create a flavorful, moist bread with just the right amount of spice and crunch. I always recommend using fresh spices and good-quality pumpkin puree to get the best flavor.

• All-purpose flour: The base for your bread, it gives structure while keeping things tender.
• Baking powder & baking soda: These leavening agents ensure your bread rises just right without getting too dense.
• Salt: A pinch is key to balancing sweetness and enhancing all the flavors.
• Cinnamon, ground ginger & nutmeg: These warm spices bring out the pumpkin’s natural sweetness and add the signature fall flavor.
• Pumpkin puree: Choose canned pumpkin, not pie filling, for the pure pumpkin taste and moisture.
• Brown sugar & granulated sugar: Brown sugar adds depth with its molasses flavor, while granulated sugar keeps it balanced and sweet.
• Vegetable or canola oil: Oil keeps the bread moist longer compared to butter alone.
• Eggs: Help bind everything together and add richness.
• Vanilla extract: Adds a lovely aroma and rounds out the flavors.
• Dried cranberries: Add tart bursts that contrast nicely with the sweet pumpkin and spices.
• Pecans: Give a toasted, crunchy texture that makes every bite interesting.

Tweak to Your Taste

I’ve played around with this Cranberry Pecan Pumpkin Bread Recipe a bit, and honestly, it’s so flexible you can make it your own without losing what makes it special. Don’t be afraid to swap nuts or add a little extra spice if you like it bolder!

• Nut Swap: Once, I used walnuts instead of pecans for a slightly earthier flavor – just as delicious!
• Add Chocolate Chips: For a sweeter twist, toss in some dark chocolate chips with the cranberries.
• Make it Gluten-Free: I experimented with a 1-to-1 gluten-free flour blend, and it came out moist and tasty every time.
• Reduce Sugar: If you prefer less sweetness, try cutting back the granulated sugar by a quarter cup without sacrificing texture.

Step-by-Step: How I Make Cranberry Pecan Pumpkin Bread Recipe

Step 1: Prep Your Pans and Oven

First things first — preheat your oven to 350°F. Then, grease two 8×4-inch loaf pans and line them with parchment paper. This makes it super easy to lift the loaves out once they’re baked. Trust me, parchment paper is a game-changer here!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Making sure all those spices and leaveners are evenly combined will ensure you get consistent flavor and a good rise in every slice.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together the pumpkin puree, both sugars, oil, eggs, and vanilla extract until smooth. Using room temperature eggs really helps the ingredients come together evenly without clumps.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix here — you want the batter to be smooth but still a little lumpy to keep the bread tender. Then, fold in the pecans and chopped dried cranberries for that wonderful texture and flavor contrast.

Step 5: Bake and Cool

Divide the batter evenly between your prepared loaf pans. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, let the loaves cool in the pans for about 10 minutes — this helps them set up a bit so they don’t crumble when you remove them. After that, transfer to a wire rack to cool completely.

How to Serve Cranberry Pecan Pumpkin Bread Recipe

Garnishes

I love to keep it simple with a light spread of softened butter or a smear of cream cheese on my slices — the slight tang complements the sweetness perfectly. Sometimes I sprinkle a few extra chopped pecans or a dusting of cinnamon sugar on top before serving for a little extra crunch and sparkle.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or chai tea — the spices really come alive that way. For a brunch spread, I like to serve it alongside scrambled eggs or a light fruit salad to brighten the plate.

Creative Ways to Present

For holiday gatherings, I’ve wrapped slices individually in parchment and tied them with twine for hostess gifts. Another fun idea is serving small thick slices with a scoop of vanilla ice cream for a cozy fall dessert. It also makes a great base for a French toast twist!

Make Ahead and Storage

Storing Leftovers

I store leftover bread wrapped tightly in plastic wrap or in an airtight container on the counter for up to three days. If you want to keep it fresher, popping it in the fridge helps, but just bring to room temp before serving to regain that soft texture.

Freezing

This Cranberry Pecan Pumpkin Bread freezes beautifully. I like to wrap whole loaves or individual slices tightly in plastic wrap and then in foil to protect against freezer burn. When I plan ahead, I pull it out the night before to thaw in the fridge.

Reheating

To refresh slices from the fridge or freezer, I warm them in a microwave for 15-20 seconds or pop them into a toaster oven for a couple of minutes. This brings back the moist, tender texture and makes it taste freshly baked.

FAQs

Final Thoughts

This Cranberry Pecan Pumpkin Bread Recipe holds a special place in my kitchen and heart for good reason — it’s comforting, easy, and crowd-pleasing all at once. Whether you’re new to baking pumpkin bread or a seasoned pro looking for a fresh twist, I think you’ll enjoy every spicy, nutty, cranberry-studded bite. Give it a try this fall, and I bet it’ll become your go-to as much as it has become mine!

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