This Pumpkin Pecan Cranberry Bread is a delicious treat! With the warm flavors of pumpkin, crunchy pecans, and tart cranberries, every bite is a little slice of fall.
I love to enjoy this bread warm with a pat of butter on top. It’s perfect for breakfast or a cozy afternoon snack. Plus, it makes my kitchen smell amazing! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Don’t use pumpkin pie filling! It’s sweetened and spiced. Canned pumpkin puree is best for this recipe. If you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin.
Pecans: Fresh pecans add a lovely crunch. If you’re allergic or don’t have them, walnuts or almonds can be a great substitute. Toast them for an added richer flavor.
Cranberries: I love using fresh cranberries, but dried cranberries work too. If using dried, soak them in warm water for 10 minutes to plump them up. This makes them juicier in the bread!
Spices: The combination of cinnamon, nutmeg, and cloves is classic for fall. If you’re out of any, just stick with the other spices. A pumpkin pie spice mix could also work nicely!
How Do I Prevent Overmixing the Batter?
Overmixing can lead to a dense bread, and we want it to be fluffy! Here’s how to keep it light:
- Mix wet and dry ingredients separately before combining.
- When combining, fold in the dry mix gently until you see no dry flour lumps. It’s okay if the batter is a bit lumpy!
- Stop mixing as soon as the ingredients are combined. Less is more here!
This simple technique makes a big difference in texture. Happy baking! 🥯
How to Make Pumpkin Pecan Cranberry Bread?
Ingredients You’ll Need:
For The Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries (if dried, soak for 10 minutes in warm water and drain)
- ½ cup chopped pecans, plus extra for topping
- Optional: ¼ cup white chocolate chips or chopped walnuts (for extra texture)
For The Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This recipe involves about 20 minutes of prep time and takes 60-70 minutes to bake, plus cooling time. In total, you can expect to spend about 1 hour and 30 minutes before you can enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan or line it with parchment paper to make sure the bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This will ensure that the spices and leavening agents are evenly distributed. Set this mixture aside.
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Stir until it’s nice and smooth, and everything is well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture, stirring gently just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Fold in Cranberries and Pecans:
Gently fold in the cranberries and ½ cup of chopped pecans. If you’re using white chocolate chips or walnuts, toss those in too. Mix until just combined.
6. Transfer to Loaf Pan:
Pour the batter evenly into your prepared loaf pan. For a lovely finish, sprinkle some extra pecans and cranberries on top before baking.
7. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, tent it with foil halfway through baking.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
9. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over your cooled bread for an added touch of sweetness.
10. Slice and Enjoy:
Once the glaze is set, slice the bread and serve. This Pumpkin Pecan Cranberry Bread is perfect with a cup of tea or coffee, especially in the fall!
This bread stays fresh for up to 5 days in an airtight container. You can also freeze sliced portions for longer storage. Enjoy your tasty creation!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin if you prefer. Just make sure to measure out 1 cup of pureed fresh pumpkin for the recipe. It may require additional time to prepare, but the flavor is fantastic!
Can I Substitute the Eggs?
Yes, you can substitute eggs by using applesauce, mashed bananas, or a flaxseed meal mix (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) for a vegan option. This will keep the bread moist and flavorful!
How Can I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 5 days. For longer storage, slice the bread and wrap it tightly before freezing; it will keep well for up to 3 months. Just thaw slices as needed!
Can I Add Other Mix-Ins?
Definitely! Feel free to add nuts like walnuts or additional spices like ginger and allspice for extra flavor. You could also mix in chocolate chips or even oatmeal for a heartier texture!