Description
A moist and flavorful Cranberry Pecan Pumpkin Bread featuring warm spices, sweet dried cranberries, and crunchy pecans, perfect for fall and holiday baking.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup vegetable or canola oil
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
Add-ins
- 1 cup dried cranberries, roughly chopped (if desired)
- 3/4 cup pecans, chopped
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper. Set aside to prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, stir together the pumpkin puree, brown sugar, granulated sugar, vegetable or canola oil, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix gently just until combined, being careful not to overmix to keep the bread tender.
- Fold in Add-ins: Gently fold in the chopped pecans and dried cranberries to evenly distribute them throughout the batter.
- Transfer to Pans and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the breads to cool in the pans for 10 minutes, then carefully remove from pans and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- Line pans with parchment paper for easy removal and cleanup.
- For extra moistness, you can substitute half of the oil with applesauce.
- If dried cranberries are not available, raisins or dried cherries work well as substitutes.
- Ensure not to overmix the batter to keep the bread light and tender.
- Store baked bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
