Description
This Cranberry Pecan Pumpkin Bread is the ultimate autumn treat, balancing earthy pumpkin puree with tart dried cranberries and the satisfying crunch of toasted pecans. Moist, aromatic, and incredibly easy to prepare, this quick bread is a reliable recipe that delivers bakery-quality results without the need for yeast or complicated techniques. Perfect for a cozy afternoon snack or gifting to neighbors during the holidays, every slice offers a complex flavor profile that tastes even better the next day.
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin puree
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce
3 large eggs
1 tbsp vanilla extract
1 cup dried cranberries
1 cup chopped pecans, toasted
Instructions
Preheat your oven to 350°F and grease two loaf pans.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
In a separate medium bowl, beat the eggs, sugars, applesauce, pumpkin puree, and vanilla extract until well combined.
Slowly fold the wet ingredients into the dry ingredients until just incorporated, being careful not to overmix.
Fold in the dried cranberries and toasted pecans.
Divide the batter evenly between the prepared loaf pans.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Toast your pecans in a dry pan over medium heat for 3-5 minutes until fragrant before chopping for the best flavor. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg