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Cranberry Pecan Pumpkin Bread

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A comforting autumn-inspired bread combining pumpkin, cranberries, and pecans for a delightful twist on a classic recipe.

Ingredients

Scale
  • 2 cups pumpkin puree
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix your dry ingredients in a large bowl: whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Combine the wet ingredients in another bowl: mix the pumpkin puree, sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each.
  4. Combine the wet and dry ingredients: gradually add the dry mixture to the wet, stirring gently until just combined.
  5. Fold in the cranberries and pecans, ensuring they’re evenly distributed.
  6. Prepare your loaf pan by greasing it or lining it with parchment paper.
  7. Pour the batter into the loaf pan, leveling it out with a spatula.
  8. Bake for 60-70 minutes, until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best flavor, let the loaf sit for a day before slicing. Great served with butter or cream cheese.

Nutrition

Keywords: pumpkin bread, cranberry bread, fall baking

Find it online: https://basilboard.com/cranberry-pecan-pumpkin-bread/