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Cranberry Pecan Pumpkin Bread

Sliced Cranberry Pecan Pumpkin Bread topped with powdered sugar, cranberries, and pecans on a white serving board.
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Cranberry Pecan Pumpkin Bread is a moist, flavorful fall-inspired quick bread packed with warm spices, tart cranberries, and crunchy pecans—perfect for breakfast, snacks, or holiday gifting.

Ingredients

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  • 1 cup pure pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract (optional)
  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, mix the pumpkin puree, sugar, brown sugar, oil, and eggs until smooth.
  4. Add dry ingredients to the wet mixture gradually, stirring just until combined—avoid overmixing.
  5. Fold in cranberries and pecans gently with a spatula.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • For a sweeter variation, add white or dark chocolate chips.
  • Use fresh cranberries for extra tartness but add a bit more sugar to balance.
  • Don’t overmix the batter to keep the loaf soft and fluffy.
  • Wrap tightly and store at room temperature for 3 days or freeze for up to 3 months.
  • Serve with butter, cream cheese, or as part of a fall bread board.

Nutrition

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