Introduction
Oh, the smell of fall! Is there anything more comforting than the aroma of freshly baked pumpkin bread wafting through your kitchen? It’s a scent that instantly transports me back to cozy afternoons, warm mugs of cider, and the gentle rustle of leaves. And if you’re like me, you’re always on the hunt for that perfect pumpkin bread recipe – one that’s incredibly moist, bursting with flavor, and surprisingly simple to whip up. Well, my friends, I’ve found it! This Cranberry Pecan Pumpkin Bread is a total game-changer. It’s the kind of recipe that feels special enough for guests but easy enough for a weeknight treat. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’ll have this glorious bread ready in under an hour and a half (including bake time!).
- Easy: No fancy equipment needed here! Just a couple of bowls, a whisk, and a baking pan.
- Giftable: Wrap a loaf in pretty parchment paper and a ribbon, and you’ve got an instant, thoughtful gift that anyone would adore.
- Crowd-pleasing: The combination of sweet pumpkin, tart cranberries, and nutty pecans is a guaranteed hit for all ages.
Ingredients
Gather ’round, folks! Here’s what you’ll need to create this masterpiece. Don’t worry, it’s all pantry-friendly stuff!
- 3 cups all-purpose flour: The sturdy base for our delicious bread.
- 1 teaspoon salt: Essential for balancing out all those sweet flavors.
- 1 teaspoon baking powder: For that perfect lift and fluffy texture.
- 1 teaspoon baking soda: Works with the pumpkin to give us that wonderful moistness.
- 4 teaspoons pumpkin pie spice: This is the magic blend that screams “fall”! You can buy a pre-made mix or make your own with cinnamon, ginger, nutmeg, and cloves.
- 2 cups canned pumpkin (not pumpkin pie filling): Make sure you grab the pure pumpkin puree. This is where all that gorgeous color and earthy flavor comes from.
- 2/3 cup brown sugar: Adds a lovely caramel note and extra moisture.
- 2/3 cup granulated sugar: For that classic sweetness.
- 1 cup applesauce OR canola oil: I love using unsweetened applesauce for a lighter touch, but canola oil works wonderfully too for an extra rich loaf. Your choice!
- 3 large eggs, room temperature: Room temperature eggs incorporate much better into batters, making for a smoother mix.
- 1 tablespoon vanilla extract: A little bit of vanilla goes a long way in enhancing all the other flavors.
- 1 cup dried cranberries: These little gems add a burst of tartness that perfectly cuts through the sweetness.
- 1 cup toasted chopped pecans: Toasting them brings out their nutty flavor and makes them wonderfully crunchy.
How to Make It
Alright, let’s get baking! It’s simpler than you think, I promise.
- Preheat and Prep: First things first, get your oven preheated to 350°F (175°C). Then, grease and flour a standard loaf pan (or line it with parchment paper for easy removal – my favorite trick!).
- Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Give it a good mix to make sure everything is evenly distributed.
- Wet Ingredients: In a separate medium bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract. Whisk until everything is smooth and well combined.
- Combine: Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Don’t overmix! A few little streaks of flour are okay. Overmixing can lead to a tough bread.
- Add the Good Stuff: Fold in the dried cranberries and toasted chopped pecans. Make sure they’re evenly distributed throughout the batter.
- Bake Time: Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking times can vary, so start checking around the 50-minute mark.
- Cool Down: Once baked, let the bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This step is important for preventing the bread from breaking.
Substitutions & Additions
Feeling adventurous? Or maybe you’re missing an ingredient? No problem! Here are a few ideas:
- Nuts: Walnuts are a fantastic substitute for pecans if that’s what you have on hand.
- Dried Fruit: Try dried cherries or raisins instead of cranberries for a different fruity tang.
- Chocolate Chips: Because, why not? A handful of white chocolate chips or dark chocolate chips would be divine.
- Spices: If you don’t have pumpkin pie spice, you can make your own by mixing 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves.
- Citrus Zest: A little bit of orange zest in the batter adds a lovely bright note that pairs beautifully with pumpkin and cranberries.
Tips for Success
A few little nuggets of wisdom from my kitchen to yours!
- Don’t Overmix: I can’t stress this enough! Overmixing the batter develops the gluten in the flour, resulting in a dense, tough loaf. Mix until just combined.
- Room Temperature Eggs: If you forget to take your eggs out ahead of time, you can quickly warm them up by placing them in a bowl of warm (not hot!) water for about 5-10 minutes.
- Toast Your Pecans: This is a small step that makes a big difference in flavor and texture. Simply spread your chopped pecans on a baking sheet and toast them in the oven at 350°F (175°C) for about 8-10 minutes, or until fragrant. Watch them closely, as they can burn quickly!
- Prep Ahead: You can easily toast your nuts and measure out your dry ingredients a day or two in advance and store them in airtight containers. This will make the actual baking process even quicker!
How to Store It
Keeping your delicious bread fresh is easy peasy!
Once completely cooled, wrap your Cranberry Pecan Pumpkin Bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay wonderfully moist and delicious for up to 3-4 days. If you live in a warmer climate or know you won’t get to it within a few days, you can also slice it and freeze the pieces for longer storage. Just pop a slice in the toaster or microwave to thaw. Yum!
FAQs
Can I make this recipe into muffins?
Absolutely! This batter works wonderfully for muffins. Fill your muffin liners about two-thirds full and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. You’ll likely get about 18-24 muffins depending on their size.
My bread sank in the middle. What went wrong?
This can happen for a few reasons, but most commonly it’s from overmixing the batter or opening the oven door too early during baking. Overmixing can make it dense, and opening the door too soon can cause it to collapse. Also, ensure your baking soda and baking powder are fresh!
Can I use pumpkin pie filling instead of canned pumpkin?
I strongly advise against it! Pumpkin pie filling is already sweetened and spiced. Using it would significantly alter the flavor and sweetness of your bread, and it could affect the texture as well. Always use pure canned pumpkin puree.
How do I know when the bread is truly done?
The best way is to use a toothpick or a thin skewer. Insert it into the center of the loaf. If it comes out clean, with no wet batter clinging to it, your bread is done. If there’s still wet batter, give it a few more minutes and check again.
Cranberry Pecan Pumpkin Bread
Equipment
- Loaf pan standard size
- Large bowl
- Medium bowl
- Whisk
- Wire rack
- Wooden skewer or toothpick
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice or homemade blend
Wet Ingredients
- 2 cups canned pumpkin pure pumpkin puree, not pie filling
- 0.66 cup brown sugar
- 0.66 cup granulated sugar
- 1 cup applesauce or canola oil unsweetened applesauce for lighter touch
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
Add-ins
- 1 cup dried cranberries
- 1 cup toasted chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.3 cups all-purpose flour
- In a separate medium bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract. Whisk until smooth.3 cups all-purpose flour
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold until just combined. Do not overmix.3 cups all-purpose flour
- Fold in the dried cranberries and toasted chopped pecans.3 cups all-purpose flour
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.