Name: Moist Cranberry Pecan Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 2 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil (or melted butter); 1 tsp vanilla extract; 1/2 cup dried cranberries (or chopped fresh); 1/2 cup chopped pecans

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This Moist Cranberry Pecan Pumpkin Bread is the perfect cozy bake I love to make when the weather cools down—or honestly, any time I want something warm, spiced, and comforting. The texture is rich and tender, thanks to the pumpkin puree, while tart cranberries and crunchy pecans add the perfect contrast in every bite. It’s a seasonal favorite that doubles as a snack, breakfast, or dessert.

Why You’ll Love This Recipe

I love how incredibly soft and flavorful this bread turns out every time. It’s packed with fall spices, naturally sweetened with pumpkin, and balanced beautifully with bursts of tangy cranberries and toasty pecans. This is the kind of quick bread I enjoy warm from the oven or sliced and toasted with a bit of butter the next day.

Plus, it’s super simple to make—no mixer needed, just a few bowls and pantry staples. Whether I’m baking it for guests or meal prepping for the week, it always disappears fast. Moist Cranberry Pecan Pumpkin Bread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Eggs
Pumpkin puree (not pumpkin pie filling)
Brown sugar
Granulated sugar
Vegetable oil (or melted butter)
Vanilla extract
Dried cranberries (or fresh, if available)
Chopped pecans

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
In one bowl, I whisk together the dry ingredients: flour, baking soda, salt, and spices.
In another bowl, I beat the eggs, then mix in pumpkin puree, sugars, oil, and vanilla until smooth.
I combine the wet and dry mixtures gently until just incorporated—being careful not to overmix.
Then I fold in the cranberries and chopped pecans.
I pour the batter into the prepared loaf pan, smoothing the top with a spatula.
I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Once done, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf, which gives me about 10 slices. It takes around 15 minutes to prep and 1 hour to bake, so I can have fresh homemade bread ready in just over an hour.

Variations

Sometimes I add chocolate chips for a sweeter twist.
I like to substitute walnuts for pecans when I want a slightly earthier flavor.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
I’ve also made this with orange zest added to the batter—it pairs beautifully with the cranberries.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze slices individually wrapped in plastic wrap, then foil, and reheat them in the toaster or microwave as needed.

FAQs

Can I use fresh cranberries instead of dried?

Yes, I’ve done it with great results. Just chop them a bit so they distribute evenly in the batter.

Is canned pumpkin the same as pumpkin pie filling?

No, I make sure to use pure pumpkin puree—not the spiced and sweetened pumpkin pie filling.

How do I keep the bread moist?

The pumpkin puree, oil, and correct baking time keep it moist. I don’t overbake it and always store it tightly wrapped.

Can I make muffins with this batter?

Absolutely. I divide the batter into a muffin tin and bake at 350°F for about 20–25 minutes.

Do I need to toast the pecans first?

Toasting them enhances the flavor, so I often do it for a few minutes in a dry skillet before folding them into the batter—but it’s optional.

Conclusion

This Moist Cranberry Pecan Pumpkin Bread is everything I want in a seasonal bake—soft, flavorful, and full of texture. Whether I’m baking it for a gathering or just to have a slice with my morning coffee, it never disappoints. It’s the perfect blend of cozy spices, tart berries, and nutty crunch—all wrapped up in one beautiful loaf.