Pumpkin Cranberry Bread
A moist and flavorful bread combining pumpkin, tart cranberries, and crunchy pecans.
Equipment
- Loaf pans Two 8x4-inch pans are recommended.
- Whisk For mixing dry and wet ingredients.
- Mixing bowls One large and one medium.
- Parchment paper For lining the loaf pans.
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1 cup granulated sugar
- 0.5 cup applesauce or oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- 1 cup pecans, chopped reserve some for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans and line them with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
- Carefully stir the wet ingredients into the dry ingredients, mixing just until moistened and combined.
- Fold in the cranberries and most of the chopped pecans, reserving a small amount of pecans for topping if desired.
- Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes, or until an inserted toothpick comes out clean.
- Allow the loaves to cool for 10 minutes in the pans before removing them to a wire rack to cool completely.
Notes
For an extra touch, sprinkle the reserved chopped pecans on top of the batter before baking for a crunchy topping.