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Pumpkin Pecan Cranberry Bread

Pumpkin Pecan Cranberry Bread
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A delicious bread that combines sweet pumpkin puree with tart cranberries and crunchy pecans, capturing the essence of autumn.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 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 pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, plus extra for topping
  • 1 cup dried cranberries, plus extra for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and oil (or melted butter) until smooth.
  4. Beat in the eggs one at a time, then mix in vanilla extract.
  5. Gradually add dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  6. Fold in chopped pecans and dried cranberries. Reserve a small amount for topping.
  7. Pour batter into the prepared loaf pan and smooth the top. Sprinkle with extra pecans and cranberries.
  8. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Slice and serve plain or with butter or cream cheese. Enjoy!

Notes

Ensure all ingredients are at room temperature for best results. Consider making it gluten-free or vegan according to preferences.

Nutrition

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