This delightful Pumpkin Pecan Cranberry Bread is a perfect mix of fall flavors. It’s soft with a sprinkle of crunchy pecans and tart cranberries for a tasty twist!
Whenever I make this bread, my house smells like autumn! I love having a slice warm with butter or toasting it for breakfast. It’s hard to resist going back for more! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If you’re in a pinch, you can mash cooked butternut squash as a substitute. It gives a slightly different flavor but works well!
Pecans: I love using pecans for their deep, nutty flavor. You can switch them out for walnuts if you prefer, or even omit nuts for a nut-free option.
Dried Cranberries: These add a great tartness to the bread. If you don’t have cranberries, consider using raisins or chopped dried cherries for a different twist.
Vegetable Oil or Butter: I usually opt for vegetable oil for moisture, but you can use melted butter for a richer taste. Coconut oil is also a nice alternative if you want a hint of flavor.
How Do I Get My Bread to Rise Perfectly?
Getting a good rise on your bread is all about measuring and mixing correctly. Here are my top tips:
- Make sure your baking soda and powder are fresh. Expired leavening agents won’t work well.
- Don’t overmix the batter. Stir until just combined; this keeps the bread light and airy.
- Check your oven temperature with a thermometer. An oven that’s too hot or cold can affect how well the bread rises.
Following these steps will help you achieve a lovely, fluffy loaf every time! Enjoy baking! 🍞
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Add-ins:
- 1 cup chopped pecans, plus extra for topping
- 1 cup dried cranberries, plus extra for topping
How Much Time Will You Need?
This delicious bread takes about 15 minutes of prep time and 60 to 70 minutes to bake. After it’s done, let it cool for about 10 minutes in the pan. Total time from start to serving should be around 1 hour and 30 minutes, including cooling. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5 inch loaf pan. If you prefer, you can also line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps to distribute the spices and leaveners evenly.
3. Combine the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract. Use a mixer or a whisk to beat everything together until it’s smooth and well mixed.
4. Incorporate Dry Mixture:
Gradually add the dry ingredients to the wet mixture. Stir gently just until everything is combined. Be careful not to overmix; it’s okay if there are a few lumps. Your bread will be fluffier this way!
5. Add Pecans and Cranberries:
Now, gently fold in the chopped pecans and dried cranberries. They will add delightful texture and flavor to your bread.
6. Pour the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Don’t forget to sprinkle some extra pecans and cranberries on top to make it look extra special!
7. Bake it to Perfection:
Transfer the loaf pan to the oven and bake for about 60 to 70 minutes. Check if it’s done by inserting a toothpick into the center – it should come out clean. If the top is browning too quickly, you can cover it loosely with foil.
8. Cool and Slice:
Once baked, take it out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer the bread to a wire rack to cool completely. If you can resist the temptation to slice it while it’s warm, it will slice easier when completely cooled!
9. Serve and Enjoy:
Now it’s time to enjoy your delicious Pumpkin Pecan Cranberry Bread! Serve it warm, perhaps with a pat of butter or some cream cheese. It’s perfect for breakfast, snack time, or even dessert!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! If using fresh pumpkin, peel, seed, and cook it until soft. Then, mash or puree it to get a consistency similar to canned pumpkin. It’s a great way to use up leftover pumpkins, especially after fall!
Can I Substitute the Pecans?
Absolutely! If you prefer a different nut or need a nut-free option, consider using walnuts, almonds, or simply omit the nuts altogether. The bread will still be delicious with or without them!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Ingredients?
Definitely! Feel free to experiment by adding chocolate chips, shredded coconut, or even spices like cardamom for a unique twist. Just be sure to keep the overall balance of wet and dry ingredients in mind.
