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Cranberry Pecan Pumpkin Bread

A delightful quick bread featuring the sweet-tart flavors of cranberries combined with crunchy pecans and the warm taste of pumpkin, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (homemade or canned)
  • 1/2 cup vegetable oil
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice (optional)
  • 1/2 teaspoon salt
Add-ins
  • 1 cup fresh or frozen cranberries (coarsely chopped)
  • 1/2 cup pecans (chopped)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs until well combined.
  3. In another bowl, sift the flour, baking soda, baking powder, spices, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chopped cranberries and pecans.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

This recipe can also be made ahead of time and stored properly for freshness. Consider variations such as adding chocolate chips or making it vegan by substituting eggs with unsweetened applesauce.