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Sliced Cranberry Pecan Pumpkin Bread on a white plate, showing moist orange crumb with dried cranberries and pecan pieces throughout.
Daniel

Cranberry Pecan Pumpkin Bread

Moist, warmly spiced quick bread studded with tart cranberries and toasted pecans - the perfect autumn breakfast or gift.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg freshly grated if possible
  • 0.5 tsp kosher salt
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.75 cup granulated sugar
  • 0.5 cup packed brown sugar light or dark
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Mix-Ins
  • 1 cup fresh or frozen cranberries halved if large; do not thaw if frozen
  • 0.75 cup pecans toasted and coarsely chopped

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a large bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth and fully incorporated.
  4. Pour dry ingredients into wet. Stir with a rubber spatula until just combined and no dry flour remains - do not overmix.
  5. Gently fold in cranberries and pecans, distributing evenly throughout the batter.
  6. Transfer batter to prepared pan and smooth the top. Bake 55-65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be deep golden and slightly cracked.
  7. Cool in pan 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely before slicing - at least 1 hour.

Notes

Toss halved cranberries with 1 tablespoon of the flour to prevent sinking. Toast pecans at 350F for 8 minutes until fragrant for deeper flavor. Bread keeps wrapped at room temperature 3 days, or freeze up to 3 months.