Cranberry Pecan Pumpkin Bread: Perfect Holiday Treat
Moist pumpkin bread loaded with tart cranberries and crunchy pecans. Perfect for breakfast or dessert with cozy spices and incredible flavor everyone loves.
Equipment
- 9x5-inch loaf pan
- 2 Mixing bowl
- Whisk
- Spatula
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)
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.