This Pumpkin Pecan Cranberry Bread is like a warm hug on a chilly day! With cozy spices, crunchy pecans, and tart cranberries, it’s a perfect treat for fall.
It’s super easy to make, and your kitchen will smell amazing! I love to slice it up with a cup of tea—so comforting that I sometimes have it for breakfast! ☕🍞
Key Ingredients & Substitutions
All-purpose flour: This is the base for our bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend to get similar results.
Pumpkin puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, you can roast and puree it. Just make sure it’s not pumpkin pie filling, as that’s sweetened and spiced.
Dried cranberries: These add a nice tartness. If you can’t find them, try raisins or chopped dried apricots instead for a different flavor twist.
Pecans: They give a delightful crunch. You could swap them with walnuts or almonds if you prefer—both work well!
How Do I Ensure My Bread is Moist and Tender?
To keep your Pumpkin Pecan Cranberry Bread moist, avoid overmixing when you combine the wet and dry ingredients. Overmixing can lead to tougher bread. Go for a gentle fold, and it’s okay if there are a few lumps!
- Make sure you measure your flour correctly; spoon it into the measuring cup rather than scooping to avoid packing.
- Using oil keeps the bread tender; if you want a lighter option, you can substitute half of it with applesauce.
- Also, don’t skip the cooling time in the pan. This allows the bread to set properly before slicing.
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
- For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup orange juice (or water)
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup pecans, chopped (plus extra for topping)
- Optional: 1/2 cup mini chocolate chips (for extra indulgence)
How Much Time Will You Need?
This Pumpkin Pecan Cranberry Bread takes about 20 minutes to prepare and an additional 55-65 minutes to bake. So, plan for about 1 hour and 30 minutes from start to finish, plus some cooling time! You’ll have a delicious loaf ready to enjoy.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, you can prepare your loaf pan. Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). This will enhance the flavor of your bread!
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk these together until it’s all mixed well. Then, add the eggs one by one, beating well after each addition to incorporate air. Stir in the pumpkin puree, orange juice, and vanilla extract until the mixture is smooth.
4. Combine Dry and Wet Mixtures:
Now, gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon just until everything is combined. It’s important not to overmix—some lumps are okay!
5. Add Cranberries and Pecans:
Fold in the dried cranberries and chopped pecans. If you’re feeling indulgent, you can add mini chocolate chips as well. Just be sure to mix them in gently!
6. Pour into the Pan and Bake:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional cranberries and pecans on the surface for extra crunch and prettiness. Now, it’s time to bake! Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. This ensures that it sets properly and makes slicing easier!
Now you can enjoy your moist, flavorful Pumpkin Pecan Cranberry Bread as a delightful breakfast, snack, or special treat with your loved ones! Share the warmth and joy of this lovely loaf. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, just roast it, scoop out the flesh, and puree it until smooth. Make sure to remove any excess water to keep the bread from becoming too moist.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Wrap slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens). These options work well to keep the bread moist!
Can I Add More Spices?
Definitely! The spices can be adjusted to your taste. If you love warm flavors, feel free to increase the cinnamon or add a pinch of allspice or cardamom for an extra kick!
