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Moist Cranberry Pecan Pumpkin Bread

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A rich and tender pumpkin bread filled with tart cranberries and crunchy pecans, perfectly spiced and easy to make—ideal for breakfast, dessert, or snacking.

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

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, beat eggs, then mix in pumpkin puree, brown sugar, granulated sugar, oil, and vanilla until smooth.
  4. Gently combine wet and dry mixtures, stirring until just combined. Do not overmix.
  5. Fold in cranberries and chopped pecans.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Notes

  • Add chocolate chips for a sweeter version.
  • Substitute walnuts for pecans if preferred.
  • Use a 1:1 gluten-free flour blend for gluten-free option.
  • Orange zest pairs beautifully with cranberries.
  • Store tightly wrapped to maintain moisture.

Nutrition

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