Cranberry Pecan Pumpkin Bread: Your New Fall Favorite!
Cranberry Pecan Pumpkin Bread is a moist and nutty quick bread loaded with the flavors of fall, featuring cranberries and pecans for added texture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hr 10 mins
- Yield: 10 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 2 large eggs
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 ½ cups canned pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- ¾ cup chopped pecans (plus more for topping)
- ¾ cup dried cranberries
Instructions
- In a large bowl, whisk together flour, baking soda, salt, and all the warm, comforting spices.
- In another bowl, mix eggs, sugars, pumpkin puree, oil, milk, and vanilla.
- Fold the dry ingredients into the wet until just combined. Stir in the chopped pecans and cranberries.
- Pour batter into a greased 9×5 loaf pan. Sprinkle extra pecans on top. Bake at 350°F for 55–65 minutes until a toothpick comes out clean.
- Let it cool in the pan for 10 mins, then transfer to a rack. Slice and enjoy.
Notes
- For a richer flavor, consider using dark brown sugar.
- Store leftovers in an airtight container for up to 3 days.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: ~295
- Sugar: ~20g
- Sodium: ~200mg
- Fat: ~12g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: ~4g
- Cholesterol: ~30mg