Description
Experience the warmth of autumn with this delightful Cranberry Pecan Pumpkin Bread. This recipe perfectly balances earthy pumpkin puree, tangy dried cranberries, and toasted buttery pecans to create a moist, flavorful loaf. It is a sophisticated, quick, and easy-to-make treat that is as perfect for your morning coffee as it is for a cozy afternoon tea. The crust develops a beautiful golden caramelized finish while the interior remains tender and perfectly spiced, making it an ideal staple for any seasonal gathering or a comforting homemade gift.
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
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
Preheat your oven to 350°F (175°C).
Grease two 8×4 inch loaf pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
In a separate medium-sized bowl, combine the pumpkin puree, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture; stir until just combined.
Fold in the dried cranberries and toasted pecans gently.
Divide the batter evenly between the two prepared loaf pans.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes until fragrant. Use applesauce for a lower-fat option or canola oil for a more traditional rich texture. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American