This Pumpkin Pecan Cranberry Bread is a cozy treat, perfect for fall! It’s packed with sweet pumpkin, crunchy pecans, and tart cranberries for a tasty bite.
Making this bread fills your kitchen with a warm, delicious smell. I love enjoying a slice with my morning coffee—it just makes my day feel brighter! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you need a gluten-free option, you can use a gluten-free all-purpose blend. Just make sure it contains xanthan gum for better structure.
Pumpkin puree: Canned pumpkin is convenient and works well. If you prefer fresh, you can roast your own pumpkin and blend it into a puree. Just make sure it’s not overly watery to keep the bread from getting soggy.
Pecans: These add a lovely crunch and flavor. If you have nut allergies, consider using sunflower seeds or pumpkin seeds instead for that nice crunch.
Dried cranberries: These provide a tart counterbalance to the sweetness. If you don’t have cranberries, raisins or dried cherries can be a great substitute.
How Do I Ensure My Bread Turns Out Moist and Fluffy?
Getting the right texture for this bread is key. Here are some tips:
- Make sure not to overmix the batter once you add the flour. Stir until just combined; a few lumps are fine.
- Check your baking time. Ovens can vary, so keep an eye on your bread. A toothpick should come out clean or with a few moist crumbs, not wet batter.
- Let it cool in the pan for a few minutes before transferring to a wire rack. This helps maintain moisture.
Enjoy this delightful pumpkin bread as a comforting snack or breakfast treat!
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
- 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 (canned or fresh)
- 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
How Much Time Will You Need?
This Pumpkin Pecan Cranberry Bread will take about 15 minutes to prepare and 55-65 minutes to bake. Don’t forget to allow time for cooling, which adds another 10 minutes before slicing. Total time from start to finish is about 1.5 hours, perfect for an afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. Prepare a 9×5 inch loaf pan by greasing it or lining it with parchment paper so that the bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until they are well combined. This mix will give your bread a delicious spice flavor!
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil (or melted butter) until the mixture is nice and smooth. You can use a whisk or a spatula to combine everything well.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This adds a lovely flavor to the batter!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is just combined; don’t overmix, or the bread may become tough!
6. Fold in the Nuts and Berries:
Gently fold in the chopped pecans and dried cranberries. This will ensure that they are distributed evenly throughout the batter, so every slice has delicious bits of nut and fruit.
7. Pour and Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. For an extra touch, sprinkle some pecans and cranberries on top.
8. Bake the Bread:
Place the loaf pan in the preheated oven, and bake for about 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is important to help keep the texture perfect!
10. Serve and Enjoy!
Slice the cooled bread and serve it plain or with a little butter or cream cheese. Enjoy the wonderful flavors of pumpkin, pecans, and cranberries!
Now you have a delightful Pumpkin Pecan Cranberry Bread ready to share with friends and family or enjoy all by yourself. Happy baking! 🍞
Can I Use Fresh Pumpkin instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast a small pumpkin until tender, then puree it until smooth. Just make sure to drain any excess moisture to avoid a soggy bread.
What Can I Substitute for Pecans?
If you’re looking for a different crunch, walnuts or sunflower seeds work well as substitutes for pecans. If you have nut allergies, pumpkin seeds are also a great option!
Can I Freeze Leftover Bread?
Yes, you can freeze this bread! Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight freezer bag. It can be frozen for up to 3 months. To enjoy, just thaw at room temperature or pop a slice in the microwave.
How Do I Know When the Bread is Done Baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter. Keep an eye on it as baking times may vary based on your oven!
