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As the leaves change and the air turns crisp, nothing captures the essence of autumn quite like a warm loaf of Cranberry Pecan Pumpkin Bread. This delightful recipe combines the rich, earthy flavor of pumpkin with the vibrant tartness of cranberries and the crunch of pecans, creating a perfect balance that will enchant your taste buds. Each bite is a celebration of seasonal flavors, making it an ideal addition to your fall baking repertoire.

Cranberry Pecan Pumpkin Bread

Indulge in the warmth of autumn with our Cranberry Pecan Pumpkin Bread Delight! This delicious recipe marries the earthy flavor of pumpkin with sweet cranberries and crunchy pecans, creating a perfect balance that celebrates fall. It’s easy to make, filling your home with irresistible scents of cinnamon and nutmeg. Enjoy a slice for breakfast, as a snack, or share it as a heartfelt gift. Discover the origins, health benefits, and step-by-step guide to baking this seasonal treat and make it a staple in your fall baking collection.
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Ingredients
  

1 ½ cups pumpkin puree (canned or homemade)

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup fresh or dried cranberries

1 cup chopped pecans

Optional: ½ teaspoon orange zest for extra flavor

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and fully integrated.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to ensure a moist loaf.

          Fold in Cranberries and Pecans: Gently fold in the cranberries and chopped pecans until evenly distributed through the batter. If using, add the orange zest for a bit of brightness.

            Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil.

                Cool: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                  Slice and Serve: Once fully cooled, slice the bread and serve. Enjoy it plain, or spread with cream cheese or butter for an extra treat!

                    Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 10 slices