Description
There’s something deeply satisfying about the ritual of fall baking. As leaves turn golden and temperatures drop, our kitchens become havens of warmth and comfort. This Cranberry Pecan Pumpkin Bread embodies that cozy feeling perfectly, combining three ingredients that were practically made for each other.
Ingredients
Base Ingredients:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- 2 large eggs, room temperature
- ¼ cup water
Leavening and Seasonings:
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Mix-ins:
- 1 cup fresh or dried cranberries
- ¾ cup pecans, roughly chopped
- 1 tablespoon flour (for coating mix-ins)
Substitution Options:
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend
- Dairy-free: Use vegetable oil instead of butter
- Lower sugar: Reduce granulated sugar to ¾ cup and add 2 tablespoons unsweetened applesauce
- Nut-free: Replace pecans with pumpkin seeds or omit entirely
- Egg substitute: Use 2 flax eggs or ½ cup unsweetened applesauce
Instructions
Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or cooking spray. For extra insurance against sticking, line the bottom with parchment paper, leaving some overhang for easy removal. This step makes all the difference between a perfectly turned-out loaf and one that breaks apart.
Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. This simple step intensifies their flavor dramatically and adds a wonderful depth to your finished bread. Let them cool completely before adding to the batter.
Toss cranberries and cooled pecans with 1 tablespoon of flour in a small bowl. This coating trick prevents them from sinking to the bottom during baking, ensuring beautiful distribution throughout every slice.
In a large bowl, whisk together flour, both sugars, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is evenly distributed – any lumps of baking soda will create unpleasant pockets in your finished bread.
In a separate bowl, whisk together pumpkin puree, oil (or melted butter), eggs, and water until completely smooth. The mixture should be glossy and well-combined. Room temperature eggs mix more easily and create a smoother batter.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will look slightly lumpy – this is perfect. Overmixing develops the gluten too much, resulting in tough bread. Fold in the flour-coated cranberries and pecans with a few gentle strokes.
Pour batter into your prepared pan and smooth the top gently. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
Nutrition
- Calories: 265
- Sugar: 28g
- Fat: 9g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g