Print

Cranberry Pecan Pumpkin Bread – Easy Holiday Recipe

Print Recipe

This moist and flavorful cranberry pecan pumpkin bread is the perfect fall treat, filled with warm spices, tart cranberries, and crunchy pecans. Ideal for breakfast, gifting, or holiday gatherings.

Ingredients

Scale
  • 3 cupsall-purpose flour
  • 1 tspsalt
  • 1 tspbaking powder
  • 1 tspbaking soda
  • 4 tsppumpkin pie spice
  • 2 cupscanned pumpkin (not pumpkin pie filling)
  • 2/3 cupbrown sugar
  • 2/3 cupgranulated sugar
  • 1 cupapplesauce or canola oil
  • 3eggs, room temperature
  • 1 tbspvanilla extract
  • 1 cupdried cranberries
  • 1 cupchopped pecans, toasted (reserve a few for topping if desired)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
  3. In another bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth.
  4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Fold in the cranberries and chopped pecans. Reserve some pecans for topping, if desired.
  6. Divide the batter evenly between the prepared loaf pans. Top with reserved pecans if using.
  7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use oil instead of applesauce for a richer texture.
Add orange zest for a citrus twist.
Can be frozen for up to 2 months — wrap tightly.
Let the bread cool fully before slicing to avoid crumbling.

Nutrition

Find it online: https://www.delicetreats.com/cranberry-pecan-pumpkin-bread-holiday-recipe/