This Pumpkin Pecan Cranberry Bread is a cozy treat filled with warm spices, crunchy pecans, and tangy cranberries. Perfect for a chilly day or a holiday gathering!
Let’s be real, the smell of this bread baking is enough to make anyone smile! I love to slice it warm and spread a little butter on top. It’s so yummy!
Key Ingredients & Substitutions
All-Purpose Flour: The base of the bread, providing structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works surprisingly well in baking.
Cranberries: Dried cranberries add a wonderful tartness. If you can’t find them, try raisins or dried cherries. For a natural sweetener, consider using chopped dates instead.
Pumpkin Puree: Canned pumpkin is convenient, but you can use homemade pumpkin puree if you prefer! Just roast and blend fresh pumpkin until smooth. It enhances the flavor significantly.
Pecans: These provide a nice crunch. If you have nut allergies, you can omit the nuts entirely or substitute sunflower seeds for a similar texture.
Spices: The warm spices really make this bread special! Feel free to adjust the amounts to suit your taste. If you’re not a fan of cloves, you can leave them out or replace them with additional cinnamon.
How Do I Ensure My Bread is Moist and Flavorful?
Getting that perfect moist texture and rich flavor in pumpkin bread relies on the right techniques and ingredient balance. Here are some tips:
- Mix just until combined. Over-mixing will lead to dense bread. Gently fold in the cranberries and pecans for the best results.
- Check your oven temperature. Ovens can vary, so keep an eye on your bread towards the end of the baking time!
- Don’t skip the cooling time. Allowing it to cool in the pan prevents it from being too hot, which can result in sogginess.
- Wrap leftovers in plastic wrap once cooled to retain moisture for future enjoyment.
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (plus extra for topping)
- 3/4 cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This delightful Pumpkin Pecan Cranberry Bread takes about 15 minutes of prep time and 60-70 minutes to bake. Once it’s baked, let it cool for about 15 minutes to achieve the perfect texture before slicing. In total, set aside approximately 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This means your bread will bake evenly and rise perfectly. Grease and flour a 9×5 inch loaf pan or line it with parchment paper to ensure nothing sticks.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, nutmeg, cloves, and ginger. This helps distribute the leavening agents and spices evenly throughout the bread. Set this bowl aside.
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or electric mixer to blend them together until everything is smooth and well combined.
4. Combine Wet and Dry:
Gradually add the dry mix from the first bowl into the large bowl with your wet ingredients. Stir gently with a spatula until just combined—don’t over-mix, as this can lead to a denser bread.
5. Fold in Fruits and Nuts:
Add in the dried cranberries and chopped pecans. Fold them into the batter gently, ensuring they are evenly distributed throughout.
6. Pour and Smooth:
Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.
7. Add Toppings:
Sprinkle additional dried cranberries and chopped pecans on top of the batter for a beautiful finish and extra crunch.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to prevent over-baking!
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This helps it remain moist as it cools down gently. After that, transfer it to a wire rack to cool completely before slicing.
10. Serve and Enjoy:
Once cooled, slice the bread and serve it warm or at room temperature. It’s delightful on its own, but feel free to add a bit of butter or cream cheese for extra flavor. Enjoy your pumpkin bread and the cozy vibes it brings!
This moist and warmly spiced bread, filled with tangy cranberries and crunchy pecans, is perfect for fall gatherings or as a comforting treat. Happy baking!
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries can definitely be used, but they are more tart than dried cranberries. If you choose to use fresh, consider adding a little extra sweetness (maybe a tablespoon or two of sugar) to balance their tartness!
How Can I Store Leftover Bread?
Store any leftover Pumpkin Pecan Cranberry Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Just remember to thaw it overnight in the fridge before enjoying!
Can I Substitute the Oil with Applesauce?
Yes, you can substitute half of the vegetable oil with unsweetened applesauce for a healthier option! This will keep the bread moist while reducing the fat content slightly.
What Can I Serve With This Bread?
This bread is delicious on its own, but you can also serve it with a spread of cream cheese or butter. For a special touch, try pairing it with a warm beverage like chai tea or coffee!
