Cranberry Pecan Pumpkin Bread
This Cranberry Pecan Pumpkin Bread is everything cozy wrapped into one loaf! It’s soft, moist, and packed with warm pumpkin flavor, the perfect blend of cinnamon and spices, a bit of tartness from the cranberries, and a nice crunch from the pecans. It’s one of those recipes that’s easy to whip up but makes the whole kitchen smell amazing while it bakes. Perfect for breakfast with coffee, an afternoon snack, or even dessert. And because it makes two loaves, it’s also ideal for sharing—or freezing one for later!
2 Servings
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
Want to make this bread gluten-free? No problem! Just substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (most major brands have one, and they work great here). Be sure to check that your baking powder, baking soda, and spices are certified gluten-free too, as cross-contamination can happen with these ingredients. Once baked, you’ll have the same deliciously spiced, moist pumpkin bread that everyone can enjoy, whether they’re gluten-free or not!