Cranberry Pecan Pumpkin Bread
This moist and dense quick bread is a quintessential seasonal treat, blending the earthy warmth of pumpkin puree with a fragrant pumpkin spice mix. Studded with tart dried cranberries and crunchy, toasted pecans, every bite offers a perfect balance of textures. It is an easy-to-make, satisfying loaf that remains soft for days, making it the perfect companion for your morning coffee or an afternoon autumn snack.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 10 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup pumpkin puree
2 cups all-purpose flour
1.5 cups granulated sugar
0.75 cup dried cranberries
0.5 cup chopped pecans
2 teaspoons pumpkin spice
1 teaspoon baking soda
0.5 teaspoon salt
2 large eggs
0.5 cup vegetable oil
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard 9×5 inch loaf pan.
Whisk the flour, pumpkin spice, baking soda, and salt in a large mixing bowl.
Combine the pumpkin puree, sugar, oil, and eggs in a separate bowl until smooth.
Fold the wet ingredients into the dry ingredients until just combined.
Gently fold in the dried cranberries and toasted pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure you use pure pumpkin puree, not pre-spiced pumpkin pie filling. For the best flavor, toast the pecans lightly in a dry pan before folding them into the batter. If the cranberries are very dry, soak them in warm water for 5 minutes and pat dry before using. The bread stays fresh for up to 3 days when stored in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://itisrecipes.com/cranberry-pecan-pumpkin-bread/