As we transition into the beautiful autumn season, there’s nothing quite like the warm, enticing aroma of freshly baked goods wafting through the kitchen. One recipe that stands out during this time is the delectable Cranberry Pecan Pumpkin Bread. This easy holiday recipe encapsulates all the quintessential flavors of fall, combining moist pumpkin with tart cranberries and crunchy pecans. Not only does this bread make for a delightful treat for breakfast or brunch, but it also serves as a thoughtful gift during the holiday season or a lovely addition to festive gatherings. Its rich flavor profile, coupled with the nutritious benefits of pumpkin and nuts, makes it a favorite among friends and family.
This Cranberry Pecan Pumpkin Bread is not just simple to make; it’s versatile and forgiving, perfect for bakers of all skill levels. Using pantry staples like flour, sugar, and spices, along with canned pumpkin, which is quick and convenient, you can whip up this delightful loaf in no time. Imagine slicing into this warm, spiced bread, the moist texture revealing juicy bursts of cranberry and the satisfying crunch of toasted pecans—it’s pure comfort in each bite! If you’re ready to fill your home with the cozy scent of pumpkin spice, then let’s gather your ingredients and dive into this delicious recipe!
Why You’ll Love This Cranberry Pecan Pumpkin Bread
- Flavor-packed: The combination of tart cranberries, crunchy pecans, and warm spices creates a flavor explosion that is sure to excite your taste buds.
- Moist and Tender: Thanks to the addition of pumpkin and applesauce or oil, this bread stays incredibly moist and tender, making it hard to resist.
- Versatile: Perfect for breakfast, as a snack, or even as a holiday gift, this bread suits countless occasions.
- Easy to Make: With straightforward instructions and common ingredients, you’ll be able to bake this delicious bread effortlessly!
- Health-conscious: Packed with pumpkin and nuts, this recipe adds nutrients to your diet while still satisfying your sweet tooth.
Preparation Phase & Tools to Use
Before embarking on your baking adventure, it’s essential to prepare your kitchen and gather the necessary tools. Start by ensuring your work surface is clean and clutter-free, allowing for easy maneuvering while mixing ingredients. You’ll need two 8×4-inch loaf pans, which should be greased and lined with parchment paper to ensure an easy release of the finished product. A whisk is vital for mixing dry and wet ingredients properly, ensuring that your batter is smooth and lump-free.
Additionally, have measuring cups and spoons on hand to accurately portion out your ingredients. A large mixing bowl is essential to combine your dry ingredients, and a separate bowl for the wet mixture ensures all flavors are evenly incorporated. A spatula will also be useful for folding in the cranberries and pecans without overmixing. Finally, don’t forget to preheat your oven to 350°F (175°C) before starting, as this will allow your bread to bake evenly. Now that your workspace is set up, let’s move on to the event everyone’s been waiting for – the ingredients!
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)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted (reserve a few for topping if desired)
Instructions
Step 1: Preheat & Prepare Your Pan
Begin your culinary journey by preheating your oven to 350°F (175°C). While the oven heats up, take the time to grease your two 8×4-inch loaf pans generously. To make removal of the bread effortless, line the bottom of each pan with parchment paper. This small step ensures that your loaf comes out intact, allowing you to showcase your baking masterpiece.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice until thoroughly combined. This dry mix is the foundation upon which your bread’s texture will rely, so it’s crucial to incorporate all the dry ingredients evenly. The spices will begin to fill your kitchen with a delightful aroma, setting the perfect mood for the baking ahead!
Step 3: Combine the Wet Ingredients
In a separate bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract. Using your whisk, blend these ingredients until smooth, ensuring that the sugars dissolve into the wet mixture. This is where the magic begins, as the vibrant orange pumpkin color shimmers with promise of deliciousness.
Step 4: Mix Dry & Wet Ingredients
Now, it’s time to bring the wet and dry ingredients together. Pour the pumpkin mixture into the bowl with the flour mixture. Gently stir until just combined; be cautious not to overmix as this can lead to a dense loaf. The goal is to keep the mixture light and airy.
Step 5: Fold in the Cranberries and Pecans
With a spatula, carefully fold in the dried cranberries and the chopped pecans (reserving some pecans for the topping if you wish). The cranberries add delightful bursts of tartness, while the pecans lend a beautiful crunch. This step ensures that each bite contains a bit of everything!
Step 6: Bake the Bread
Divide the batter evenly between the prepared loaf pans, smoothing out the tops. If you opted to reserve some pecans, sprinkle them over the top of each loaf for added texture. Slide your pans into the preheated oven and bake for about 50-55 minutes, or until a toothpick inserted into the center comes out clean. This is the moment where patience pays off, as the smell of sweet spices fills your home!
Step 7: Cool & Enjoy
Once baked, remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. This cooling time is essential, as it helps the bread to firm up slightly, making it easier to remove. After the elapsed time, set them onto a wire rack to cool completely before slicing. If you can wait long enough, enjoy it slightly warm or at room temperature!
Variations
- Protein: Consider adding some chopped walnuts or even a scoop of protein powder to increase the nutritional profile.
- Vegetables: Incorporate shredded carrots or zucchini for an added boost of moisture and nutrients.
- Spices: Experiment with spices like cinnamon or nutmeg to customize the flavor to your preference.
Cooking Notes
- Be sure to use genuine canned pumpkin rather than pumpkin pie filling, as the latter contains added sugars and spices.
- If you can, toast the pecans before adding them to the batter for an enhanced nutty flavor.
- If the top browns too quickly, tent the loaves with aluminum foil for the last 15 minutes of baking to prevent burning.
Serving Suggestions
- Enjoy a warm slice with a generous spread of butter or cream cheese for breakfast.
- Pair with a hot cup of tea or coffee for an afternoon snack that lifts the spirits.
Tips
- If you love a little extra sweetness, consider drizzling a simple glaze made of powdered sugar and milk over the cooled loaves.
- This bread can be stored in an airtight container at room temperature for up to a week, or frozen for longer storage; just slice before freezing for convenience!
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information
- Calories: 220 per slice
- Protein: 4g
- Sodium: 180mg
FAQs
Can I use fresh pumpkin in this recipe?
Yes, you can use freshly cooked and pureed pumpkin. However, using canned pumpkin makes it more convenient and consistent in moisture.
How long will this bread last?
When stored in an airtight container, it can last up to a week at room temperature. For longer storage, consider freezing it.
Can I make this bread vegan?
Yes, you can substitute the eggs with flax eggs or unsweetened applesauce to make it vegan-friendly.
What’s the best way to store leftover bread?
Keep it in an airtight container at room temperature, or wrap it tightly in plastic wrap and freeze slices for up to three months for easy snacking later!
Conclusion
In conclusion, this Cranberry Pecan Pumpkin Bread serves as more than just a simple treat; it’s a heartwarming recipe that brings the joys of the fall season right to your kitchen. Its delightful combination of flavors and textures makes it a versatile option for a holiday gathering, a quick breakfast, or simply a comforting snack when the weather turns chilly. Don’t hesitate to get creative with this recipe—add your own twists, share it with family and friends, and make it a staple in your autumn traditions. If you try this recipe, please leave your comments and let us know how it turned out or any variations you discovered. Happy baking!
Print
Cranberry Pecan Pumpkin Bread
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Description
This Cranberry Pecan Pumpkin Bread is a delightful treat for the fall season, combining tart cranberries, crunchy pecans, and moist pumpkin for a flavor-packed experience.
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)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted (reserve a few for topping if desired)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your pans.
- In a large bowl, whisk together dry ingredients.
- In another bowl, combine the wet ingredients and blend until smooth.
- Mix dry and wet ingredients until just combined.
- Fold in cranberries and pecans.
- Divide the batter into prepared pans and bake for 50-55 minutes.
- Cool in pans for 10 minutes, then transfer to a wire rack.
Notes
This bread can be stored for up to a week at room temperature or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50–55 minutes
- Category: Breakfast
Nutrition
- Calories: 220 kcal
- Sodium: 180 mg
- Protein: 4 g