Go Back
–+ servings
Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread for Cozy Fall Mornings

This Cranberry Pecan Pumpkin Bread combines pumpkin sweetness with tart cranberries for a delightful fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Pumpkin Puree Canned or homemade
  • 1 cup Cranberries Fresh or dried
  • 1 cup Chopped Pecans Lightly toasted
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour
  • 1 cup Granulated Sugar Or brown sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Spices (Cinnamon, Nutmeg, Ginger) Adjust to taste
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract Optional
Optional Toppings
  • 1 cup Cream Cheese For spreading
  • 1/4 cup Butter For spreading

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugars, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk together the wet ingredients: pumpkin puree, eggs, and vanilla extract.
  4. Gently combine the wet and dry mixtures, stirring until just mixed.
  5. Fold in the cranberries and chopped pecans.
  6. Pour the batter into the greased loaf pan, filling it about two-thirds full.
  7. Bake for 60 to 70 minutes, until a toothpick comes out clean.
  8. Allow cooling in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 30IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

This bread is perfect for breakfast or an afternoon snack and can be made gluten-free or vegan.

Tried this recipe?

Let us know how it was!