Description
Cranberry Pecan Pumpkin Bread is the gentle embrace of autumn captured in a loaf. Balancing the earthy sweetness of pumpkin with the bright, tart surprise of dried cranberries and the satisfying crunch of toasted pecans, this moist spiced quick bread is a seasonal treasure. It is a forgiving, meditative recipe that fills your home with the warming aroma of autumn spices, making it the perfect companion for tea time or a heartfelt gift for others.
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 (not pie filling)
2/3 cup brown sugar, packed
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 cup dried cranberries
1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
In a separate medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Fold in the dried cranberries and chopped 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 the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store bread in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days. You can also freeze slices for easy snacking. For a sweeter loaf, you can top with a simple glaze of powdered sugar and milk.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg