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
Scale
- 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