Categories Bread Recipes, Breakfast Recipes, Easy Recipes, Snack Recipes

Easy Cranberry Pecan Pumpkin Bread

by Annmarie

This Cranberry Pecan Pumpkin Bread is the perfect treat for fall! Supremely moist and filled with cozy seasonal flavors, it’s an easy recipe that’s sure to become a holiday favorite for family and friends. The vibrant red of the cranberries adds a beautiful pop of color against the rich orange pumpkin bread, making it as stunning as it is tasty.

You can make this pumpkin bread with butter, oil, or applesauce for a healthier twist. Each option keeps it moist and flavorful, and it’s wonderful with a hot cup of coffee or tea.

Easy Cranberry Pecan Pumpkin Bread

Easy Cranberry Pecan Pumpkin Bread

Easy Cranberry Pecan Pumpkin Bread

This Cranberry Pecan Pumpkin Bread is the perfect treat for fall! Supremely moist and filled with cozy seasonal flavors, it’s an easy recipe that’s sure to become a holiday favorite for family and friends. The vibrant red of the cranberries adds a beautiful pop of color against the rich orange pumpkin bread, making it as stunning as it is tasty.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

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 in loaf pans and line with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
  3. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
  4. Stir wet ingredients into dry ingredients, mixing just until moistened and combined. Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
  5. Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
  6. Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
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