Cranberry Pecan Pumpkin Bread – This Cranberry Pecan Pumpkin Bread is precisely what fall tastes like! It’s moist, rich in warm spices, and has those sweet-tart cranberries and crunchy pecans that just make each taste perfect. I’ve been loving it for breakfast or an afternoon snack with coffee, but frankly, it works for just about any time you want something cushy. Plus, it’s super easy to make—you’ll have two loaves ready in about an hour, and your kitchen will smell amazing.
The first time I made this, I was just trying to use up some leftover pumpkin. I thought, “Why not toss in cranberries and pecans for a twist?” As it baked, that smell of cinnamon and ginger filled the house, and everyone started wandering in, asking, “When’s it ready?” My husband couldn’t resist grabbing a slice while it was still warm, and he instantly suggested keeping one loaf just for us and sharing the other. Even my kid, who usually picks around nuts, was into it!
What makes this Cranberry Pecan Pumpkin Bread truly special?
It’s become my go-to when I want something easy and homemade that feels like a warm hug. You’ve got the pumpkin making it super moist, spices that give it that perfect fall vibe, and the cranberries and pecans to keep it interesting.
What You Need To Make This Cranberry Pecan Pumpkin Bread Recipe?
Pumpkin Puree: This is what makes the bread super moist and gives it that classic fall flavor. Just make sure you’re using plain pumpkin puree, not the pumpkin pie mix that has added spices and sugar. The natural pumpkin flavor is what we want here!
Brown and White Sugars: A mix of both sugars gives the bread a nice balance. Brown sugar adds a bit of caramel flavor and extra moisture, while white sugar keeps it light and sweet. You get that perfect sweetness without overpowering the spices.
Vegetable or Canola Oil: Oil keeps the bread soft and helps it stay fresh longer. Unlike butter, it gives the bread a tender crumb that just melts in your mouth. You could swap it with melted coconut oil if you want a hint of extra flavor.
Dried Cranberries: These add a little pop of tartness to balance the sweetness and give each slice a bit of chewy texture. You can chop them up if you like smaller bits throughout the bread, or leave them whole if you want bigger bites of cranberry.
Pecans: Pecans add that cozy crunch! They balance out the soft texture of the bread and make each bite a bit more exciting. If pecans aren’t your thing, you can swap in walnuts or even leave the nuts out if you prefer.
Spices (Cinnamon, Ginger, Nutmeg): These are the heart of the flavor in this bread. Cinnamon adds warmth, ginger gives a little zing, and nutmeg rounds it all out. They work together to make the whole loaf smell and taste like fall.
Steps To Make Cranberry Pecan Pumpkin Bread:
Prep the Pans: Start by preheating your oven to 350°F. Grease up two 8×4-inch loaf pans and line them with parchment paper, so the loaves come out nice and easy later. Set those aside.
Mix Your Dry Ingredients: Grab a big bowl and add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk it all together until it’s well mixed. This is where all the flavor starts!
Make the Wet Mixture: In another bowl, stir together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla. Mix until it’s smooth and everything’s nicely combined. It’ll smell amazing already.
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Combine It All: Pour the wet mixture into the dry ingredients. Stir gently—just enough to bring it all together. You want it mixed but not overworked, so the bread stays soft and fluffy.
Add the Cranberries and Pecans: Now, fold in the chopped cranberries and pecans. They add so much texture and flavor, so make sure they’re evenly spread out.
Fill the Pans: Divide the batter between your two pans and smooth out the tops with a spatula. They’re ready for the oven!
Bake: Pop the pans into the oven and bake for 50–55 minutes. Keep an eye on them; they’re done when a toothpick inserted in the center comes out clean.
Cool and Serve: Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Once they’ve cooled, slice yourself a piece and enjoy. Perfect with a warm cup of coffee or tea.
Tip:
Here’s a little trick to make this Cranberry Pecan Pumpkin Bread even better: after mixing the batter, let it rest for about 10–15 minutes before pouring it into the pans. This short rest lets the flour fully hydrate and helps all those cozy spices soak in even more, giving the bread a deeper flavor and a softer texture. It’s such a simple step but really makes a difference! And if you’re looking to make this recipe even more special, try toasting the pecans first. Just pop them in a dry skillet over medium heat for a few minutes until they’re fragrant—this brings out their flavor and gives the bread an even richer, nutty taste.
Frequently Asked Questions:
Can I use fresh cranberries instead of dried?
Yes, you can, but fresh cranberries are more tart and will add a bit of extra moisture to the bread. If you’re using fresh ones, try chopping them up a bit and toss them in a tablespoon of flour before adding them to the batter. This will help prevent them from sinking to the bottom.
Can I substitute the oil with butter?
Absolutely! Melted butter can be used in place of oil, and it’ll add a slightly richer, more buttery flavor to the bread. Just keep in mind that butter might make the bread a tad denser than oil, which helps keep it light and moist.
How should I store this bread?
To keep it fresh, wrap the cooled bread in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, you can freeze slices or whole loaves by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cranberry Pecan Pumpkin Bread
Ingredients
- 3 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1 15 ounces can pumpkin puree
- 2/3 c brown sugar
- 2/3 c granulated sugar
- 1 c vegetable or canola oil
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 c dried cranberries roughly chopped if you like smaller pieces
- 3/4 c pecans chopped
Instructions
Preheat and Prep:
- Set your oven to 350°F. Grease two 8x4-inch loaf pans, then line them with parchment paper for easy removal later. Set aside.
Mix Dry Ingredients:
- In a large bowl, toss in the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Give everything a good whisk so it’s well blended.
Combine Wet Ingredients:
- In a separate bowl, stir together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.
Bring It All Together:
- Pour the wet ingredients into the bowl with the dry ones, and give it a gentle stir until everything just comes together. Be careful not to overmix—it’ll keep the bread soft.
Add Pecans and Cranberries:
- Fold in the chopped pecans and cranberries, making sure they’re evenly distributed throughout the batter.
Fill and Bake:
- Divide the batter between your prepared loaf pans. Bake for 50–55 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Cool and Enjoy:
- Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
