Description
This extra delicious and supremely moist Cranberry Pecan Pumpkin Bread is bursting with fall flavors! Easy to make and a guaranteed hit with family and friends this holiday season.
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)
Instructions
1. Preheat oven to 350F. Grease two 8×4 inch loaf pans and line with parchment paper.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. In a medium bowl, whisk pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract.
4. Stir wet ingredients into dry ingredients just until combined.
5. Fold in cranberries and pecans, reserving a few pecans for topping if desired.
6. Pour batter evenly into prepared loaf pans.
7. Bake 50–55 minutes, or until a toothpick inserted comes out clean.
8. Cool for 10 minutes in the pan, then remove to a wire rack to cool completely.
Notes
Use parchment paper for easy removal.
Do not overmix the batter for best texture.
Toast pecans before adding for richer flavor.
Bread freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 16g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg