Few things smell as comforting as pumpkin bread baking in the oven. Add tart cranberries and crunchy pecans, and you’ve got a holiday-worthy loaf that’s moist, flavorful, and beautifully balanced.
This Cranberry Pecan Pumpkin Bread is easy to make, packed with warm spices, and stays fresh for days. It’s perfect for fall gatherings, Thanksgiving, or simply enjoying with a hot cup of coffee or tea.
Why You’ll Love This Recipe
- Moist & flavorful – Pumpkin puree keeps the bread soft and rich.
- Festive add-ins – Tart cranberries and crunchy pecans balance the sweetness.
- Simple to make – A quick bread that requires no yeast or rising time.
- Perfect for gifting – Bake in mini loaf pans and wrap for holiday presents.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp cloves (optional, for warmth)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup sugar (can sub half with brown sugar)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup fresh or dried cranberries (if dried, soak in warm water 10 minutes)
- ½ cup chopped pecans
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment).
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
Step 4: Combine & Fold
- Gently fold dry ingredients into wet mixture until just combined.
- Fold in cranberries and pecans.
Step 5: Bake
- Pour batter into prepared loaf pan.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Serve warm with cinnamon honey butter or cream cheese spread.
- Pair with a latte or chai tea for the perfect fall breakfast.
- Slice thick for dessert and top with a scoop of vanilla ice cream.
Tips & Variations
- Extra indulgent – Add ½ cup white or dark chocolate chips.
- Healthier option – Swap half the flour for whole wheat and reduce sugar slightly.
- Mini loaves – Divide batter into mini loaf pans; bake 25–30 minutes.
- Storage – Wrap tightly; keeps 3 days at room temp or 1 week in the fridge. Freezes beautifully up to 3 months.
Why This Recipe Works
The pumpkin puree provides moisture and sweetness, while the cranberries cut through with a tangy pop and the pecans add buttery crunch. Warm spices bring it all together, making this bread festive, balanced, and irresistibly soft.
Final Slice
Moist, spiced, tangy, and nutty, this Cranberry Pecan Pumpkin Bread is fall baking at its finest. Whether you’re baking for family, friends, or just yourself, one slice will instantly put you in a cozy, festive mood.
So preheat that oven, grab some pumpkin puree, and let’s bake the bread that tastes like autumn.