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Cranberry Pecan Pumpkin Bread Recipe

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★★★★★

4.7 from 134 reviews

This Cranberry Pecan Pumpkin Bread is a moist and flavorful quick bread perfect for autumn and holiday seasons. Combining warm pumpkin pie spices with tart cranberries and crunchy toasted pecans, it offers a delightful balance of sweet and nutty flavors. Made with pantry staples and simple techniques, this bread is easy to prepare and perfect as a breakfast treat or afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp pumpkin pie spice

Wet Ingredients

  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup applesauce OR canola oil
  • 3 eggs (room temperature)
  • 1 tbsp vanilla extract

Add-ins

  • 1 cup dried cranberries
  • 1 cup chopped pecans (toasted)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F. Grease two 8×4 inch loaf pans and line them with parchment paper to prevent sticking. Set aside while you prepare the batter.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until evenly combined. This ensures that your leavening agents and spices are distributed evenly throughout the bread.
  3. Combine wet ingredients: In a separate medium bowl, whisk the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until smooth and fully blended. Using room temperature eggs helps to incorporate ingredients smoothly.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently, mixing just until the batter is moistened and combined. Avoid overmixing to keep the bread tender.
  5. Fold in cranberries and pecans: Fold the dried cranberries and most of the toasted chopped pecans into the batter carefully. Reserve a small amount of pecans if you’d like to sprinkle on top before baking for added crunch and presentation.
  6. Fill pans and bake: Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean, indicating the bread is fully baked.
  7. Cool the bread: Allow the loaves to cool in their pans for about 10 minutes to firm up. Then, remove from the pans and transfer them to a wire rack to cool completely before slicing to serve.

Notes

  • You can substitute applesauce with canola oil for a moister texture and richer flavor.
  • For best results, toast pecans in a dry skillet over medium heat until fragrant before chopping.
  • Ensure eggs are at room temperature to help batter mix more evenly.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freezing slices individually wrapped is a great way to preserve freshness for up to 3 months.
  • Feel free to add a sprinkle of coarse sugar on top before baking for an extra sweet crunch.

Keywords: Pumpkin bread, cranberry bread, pecan bread, pumpkin recipe, fall baking, quick bread, holiday bread

Find it online: https://flavorsbymaya.com/cranberry-pecan-pumpkin-bread-recipe/