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Cranberry Pecan Pumpkin Bread Recipe
Marigold Voss

Cranberry Pecan Pumpkin Bread

A moist and flavorful pumpkin bread loaded with tart cranberries and crunchy pecans. Perfect for fall baking, breakfast, or a cozy snack with tea or coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 People
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Video Notes

Ingredients
  

  • 1½ cups All-purpose flour sifted
  • 1 cup Pumpkin puree not pumpkin pie filling
  • ¾ cup Sugar granulated or brown
  • ½ cup Vegetable oil or melted butter
  • 2 Eggs room temperature
  • 1 tsp Baking soda fresh
  • 1 tsp Cinnamon ground
  • ½ tsp Nutmeg optional
  • ½ tsp Salt to balance flavor
  • 1 cup Fresh or dried cranberries roughly chopped if large
  • ½ cup Pecans chopped
  • 1 tsp Vanilla extract pure preferred

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla extract.
  4. Combine wet ingredients with dry ingredients and mix until just combined.
  5. Fold in cranberries and chopped pecans gently.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 55–60 minutes or until a toothpick inserted comes out clean.
  8. Remove from oven and let cool in the pan for 10 minutes.
  9. Transfer to a wire rack and cool completely before slicing.

Video

Notes

  • Use dried cranberries if fresh are not available.
  • Do not overmix the batter to keep the bread soft.
  • Store in an airtight container for up to 3 days.
  • You can add chocolate chips for a sweeter variation.