Cranberry Pecan Pumpkin Bread: Perfect Holiday Treat
Okay, so I’m absolutely obsessed with this Cranberry Pecan Pumpkin Bread! It’s one of those recipes that makes your kitchen smell like a cozy autumn dream. The sweet pumpkin, tart cranberries, and crunchy pecans? Pure magic together.
I love serving this for breakfast with coffee or as a dessert after dinner. It’s moist, flavorful, and honestly disappears SO fast in my house.
Whether you’re hosting friends or just treating yourself, this bread hits different. Trust me on this one!
Ingredients You’ll Need
Here’s what you need to make this delicious bread come to life—check the recipe card below for exact amounts, okay?
- All-Purpose Flour: The base that gives our bread structure and softness.
- Salt: Balances sweetness and enhances all the warm flavors beautifully.
- Baking Powder: Helps the bread rise and get that perfect texture.
- Baking Soda: Works with pumpkin’s acidity for extra fluffy bread.
- Pumpkin Pie Spice: Brings cozy cinnamon, nutmeg, and ginger warmth throughout.
- Canned Pumpkin: Keeps everything super moist and adds that signature flavor.
- Brown Sugar: Adds deep molasses sweetness and keeps bread extra tender.
- Granulated Sugar: Provides classic sweetness that balances the tart cranberries.
- Applesauce or Canola Oil: Keeps the bread incredibly moist without being heavy.
- Eggs: Binds everything together and adds richness to the crumb.
- Vanilla Extract: Enhances all flavors and adds a subtle sweet aroma.
- Dried Cranberries: Give tangy bursts of flavor in every single bite.
- Chopped Pecans: Add amazing crunch and nutty flavor that’s simply irresistible.
How to Make Cranberry Pecan Pumpkin Bread
Making this bread is super simple and takes just a few easy steps to create something absolutely delicious!
Step 1: Prep Your Pan and Oven
Set your oven to 350°F and grease your 9×5-inch loaf pan really well with butter or cooking spray.
Step 2: Mix the Dry Ingredients
Whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, and 2 teaspoons pumpkin pie spice.
Step 3: Blend the Wet Ingredients
In another bowl, whisk 1 cup canned pumpkin, ½ cup brown sugar, ½ cup granulated sugar, ½ cup applesauce, 2 eggs, and 1 teaspoon vanilla.
Step 4: Combine Everything Together
Now make your batter. Pour your wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or the bread gets tough!
Step 5: Fold in the Good Stuff
Add mix-ins…. Gently fold in ¾ cup dried cranberries and ¾ cup chopped pecans, saving some pecans for sprinkling on top later.
Step 6: Bake to Perfection
Pour batter into prepared pan, sprinkle remaining pecans on top, and bake for 60-65 minutes until toothpick comes out clean.
Step 7: Cool and Enjoy
Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing—I know waiting is HARD!
Tips for the Best Cranberry Pecan Pumpkin Bread
- Don’t overmix the batter: Stir just until combined for tender, fluffy bread.
- Toast your pecans first: Five minutes in the oven brings out incredible nutty flavor.
- Use room temperature eggs: They blend better and create a smoother batter overall.
- Check doneness carefully: The Toothpick should have just a few moist crumbs, not wet batter.
- Let it cool completely: Warm bread crumbles when sliced, so patience pays off here.
Variations and Substitutions
This recipe is super flexible, so feel free to make it your own based on what you have!
- Swap cranberries for raisins: Golden raisins or regular raisins work beautifully here, too.
- Try walnuts instead: Walnuts give a different flavor but taste equally amazing.
- Make it oil-free: Use all applesauce instead of oil for lighter, healthier bread.
- Add chocolate chips: Toss in some mini chocolate chips like my chocolate chip pumpkin bread for extra indulgence.
- Use maple syrup: Replace some sugar with maple syrup, like in my maple pecan pumpkin bread, for a deeper flavor.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are much tarter, so you might want to add extra sugar.
How do I store this bread?
Wrap tightly in plastic wrap and keep at room temperature for 3 days or refrigerate.
Can I freeze cranberry pecan pumpkin bread?
Absolutely! Wrap well in foil and freeze for up to 3 months for future enjoyment.
Do I need to use pumpkin pie spice?
Nope! Mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves instead.
Can I make this into muffins?
Yes! Fill muffin cups ⅔ full and bake at 350°F for about 20-25 minutes instead.
Why is my bread dense and heavy?
You probably overmixed the batter—mix just until ingredients are barely combined for a lighter texture.
Can I make this bread ahead of time?
Definitely! It actually tastes better the next day, after flavors meld together beautifully overnight.
How do I know when it’s done?
Insert a toothpick in the center—it should come out with just a few crumbs.
Cranberry Pecan Pumpkin Bread: Perfect Holiday Treat
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup applesauce or canola oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup dried cranberries
- ¾ cup chopped pecans toasted (plus additional for topping)
Equipment
- 9×5-inch loaf pan
- 2 Mixing bowl
- Whisk
- Spatula
Instructions
- Preheat oven: Set the temperature to 350°F and grease your loaf pan thoroughly with butter.
- Mix dry ingredients: Whisk flour, salt, baking powder, baking soda, and pumpkin pie spice in a bowl.
- Combine wet ingredients: Whisk pumpkin, sugars, applesauce, eggs, and vanilla until completely smooth and blended.
- Create batter: Pour wet mixture into dry ingredients and stir gently until just barely combined.
- Fold in mix-ins: Add cranberries and pecans, folding gently to distribute evenly throughout the batter.
- Prepare for baking: Pour batter into prepared pan and sprinkle extra pecans on top for garnish.
- Bake bread: Place in oven and bake for 60-65 minutes until toothpick inserted comes clean.
- Cool properly: Let cool in the pan 15 minutes, then transfer to a wire rack completely.
Notes
- Toast pecans at 350°F for 5 minutes to enhance their nutty flavor significantly.
- Room temperature eggs mix better and create a lighter, fluffier bread texture overall.
- Don’t overmix the batter, or your bread will turn out tough and dense instead.
- Bread stays fresh wrapped tightly for 3 days at room temperature easily.
- Freeze slices individually wrapped for quick grab-and-go breakfast treats anytime you want.
