Cranberry Pecan Pumpkin Bread Recipe | Easy & Delicious Fall Baking

Posted on December 20, 2023 by Kate

Introduction

Oh, fall! Is there anything better than the crisp air, the colorful leaves, and the irresistible aroma of freshly baked pumpkin bread wafting through your kitchen? This Cranberry Pecan Pumpkin Bread recipe takes all those cozy feelings and bakes them into a slice of pure autumnal bliss. Seriously, it’s one of those recipes that feels like a warm hug on a chilly day, and the best part? It’s surprisingly simple to whip up, making it perfect for those busy fall weekends or even a weeknight treat!

Why You’ll Love This Recipe

Fast: You can have this delicious bread baking in under 20 minutes of prep time!
Easy: No fancy techniques needed here, just simple mixing and baking.
Giftable: Wrap up a loaf (or two!) for a thoughtful, homemade gift that everyone will adore.
Crowd-pleasing: The perfect blend of sweet pumpkin, tart cranberries, and crunchy pecans is a guaranteed hit with family and friends.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this masterpiece:

3 cups all-purpose flour: The sturdy base for our delicious loaf.
1 tsp salt: To balance out the sweetness and enhance all the flavors.
1 tsp baking powder: For that perfect lift and tender crumb.
1 tsp baking soda: Works with the pumpkin and sugars to create a wonderfully moist texture.
4 tsp pumpkin pie spice: The secret to that iconic fall flavor – don’t skimp on this!
2 cups canned pumpkin (not pumpkin pie filling!): Make sure it’s pure pumpkin puree for the best flavor and texture.
2/3 cup packed brown sugar: Adds a lovely caramel note and moisture.
2/3 cup granulated sugar: For that classic sweetness.
1 cup unsweetened applesauce OR canola oil: Either works beautifully! Applesauce makes it a bit lighter, while oil yields a richer crumb.
3 large eggs, at room temperature: Room temperature eggs incorporate much better into the batter.
1 tbsp vanilla extract: A little bit of magic to enhance all the other flavors.
1 cup dried cranberries: For bursts of tartness that cut through the sweetness.
1 cup toasted chopped pecans: Adds a delightful crunch and nutty depth. Toasting them really brings out their flavor!

How to Make It

Let’s get baking! It’s as easy as 1-2-3 (well, a few more steps, but you get the idea!):

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal – my favorite trick!
Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Make sure it’s all nicely combined.
Wet Ingredients: In a separate medium bowl, stir together the canned pumpkin, brown sugar, granulated sugar, your chosen applesauce or oil, and the room-temperature eggs. Mix until just combined. Stir in the vanilla extract.
Combine: Pour the wet ingredients into the dry ingredients. Stir them together until just combined. Be careful not to overmix here – a few streaks of flour are okay! Overmixing can make your bread tough.
Fold in the Goodies: Gently fold in the dried cranberries and toasted chopped pecans. Give it a few gentle stirs to distribute them evenly.
Bake: Pour the batter into your prepared loaf pan and spread it evenly. Place the pan in the preheated oven and bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Cool Down: Once baked, let the bread cool in the pan on a wire rack for about 15 minutes before carefully removing it to cool completely on the wire rack. Patience is key here for the best texture!

Substitutions & Additions

Feeling creative? You can totally make this recipe your own!

No Pecans? Walnuts are a fantastic substitute! Or, skip the nuts altogether if you prefer.
Different Dried Fruit: Craisins (dried cranberries) are great, but dried cherries or raisins would also be lovely.
Chocolate Chips: A cup of white chocolate or milk chocolate chips would be a decadent addition.
Orange Zest: A tablespoon or two of fresh orange zest would add a bright, citrusy note that pairs wonderfully with pumpkin.
Glaze: For an extra special touch, whip up a simple glaze with powdered sugar and a splash of milk or orange juice to drizzle over the cooled bread.

Tips for Success

A few little tricks can ensure your Cranberry Pecan Pumpkin Bread turns out perfectly every time!

Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, resulting in a tough loaf. Mix until just combined.
Room Temperature Eggs: This makes a big difference in how well the wet and dry ingredients emulsify. If you forget to take them out of the fridge, place them in a bowl of warm water for about 5-10 minutes.
Toast Your Pecans: Toasted nuts have so much more flavor and a better crunch. Spread them on a baking sheet and toast in the oven for about 5-7 minutes at 350°F (175°C), watching them closely so they don’t burn.
Prep Ahead: You can absolutely mix the dry ingredients together the night before and store them in an airtight container. The batter itself is best made fresh, though.
Baking Time Varies: Ovens can be finicky! Start checking for doneness around the 55-minute mark and adjust accordingly.

How to Store It

Keeping your bread fresh is easy peasy!

Once completely cooled, wrap your Cranberry Pecan Pumpkin Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap individual slices or the whole loaf tightly and freeze it for up to 3 months. Thaw at room temperature or gently warm it in the oven.

FAQs

Q: Can I use pumpkin pie filling instead of canned pumpkin?

A: Nope, it’s really important to use pure pumpkin puree! Pumpkin pie filling has added sugar and spices, which will throw off the flavor and texture of your bread.

Q: How do I know when the bread is done baking?

A: The best way is the toothpick test! Insert a toothpick or a thin skewer into the center of the loaf. If it comes out clean, with no wet batter clinging to it, your bread is ready. The top should also look golden brown and feel slightly firm to the touch.

Q: Can I make muffins with this recipe?

A: Absolutely! This batter would make fantastic muffins. Line a muffin tin with liners and fill each about two-thirds full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

Cranberry Pecan Pumpkin Bread

Print Recipe

This Cranberry Pecan Pumpkin Bread recipe is a simple and delicious way to enjoy the flavors of fall. It’s moist, packed with autumnal spices, tart cranberries, and crunchy pecans, making it perfect for a cozy treat or a thoughtful homemade gift.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 12 slices

Ingredients

Scale

Main ingredients

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin (not pumpkin pie filling; pure pumpkin puree)
0.67 cup packed brown sugar
0.67 cup granulated sugar
1 cup unsweetened applesauce OR canola oil (applesauce for lighter, oil for richer crumb)
3 large eggs (at room temperature)
1 tbsp vanilla extract
1 cup dried cranberries
1 cup toasted chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Make sure it’s all nicely combined.
In a separate medium bowl, stir together the canned pumpkin, brown sugar, granulated sugar, your chosen applesauce or oil, and the room-temperature eggs. Mix until just combined. Stir in the vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir them together until just combined. Be careful not to overmix here – a few streaks of flour are okay! Overmixing can make your bread tough.
Gently fold in the dried cranberries and toasted chopped pecans. Give it a few gentle stirs to distribute them evenly.
Pour the batter into your prepared loaf pan and spread it evenly. Place the pan in the preheated oven and bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Once baked, let the bread cool in the pan on a wire rack for about 15 minutes before carefully removing it to cool completely on the wire rack. Patience is key here for the best texture!