As autumn paints the world in shades of gold and crimson, I find myself drawn to the kitchen, where the comforting scents of cinnamon and nutmeg swirl together, welcoming this cozy season. I came up with the recipe for Cranberry Pecan Pumpkin Bread during one such inspired afternoon, as I sought a way to embrace the rich flavors that fall brings. Each slice bursts with the warm sweetness of pumpkin and the vibrant tartness of cranberries, all beautifully combined with the crunchy texture of pecans.
This recipe not only satisfies your cravings but also offers a delightful change from the usual breakfast fare. Perfect for gatherings or a quiet moment with your favorite beverage, this cranberry pecan pumpkin bread is as easy as it is delicious, requiring just five simple steps. So, roll up your sleeves and let’s bake a loaf that will make your home feel even cozier this season!
Why is Cranberry Pecan Pumpkin Bread a must-try?
Irresistible Flavor: The blend of sweet pumpkin, tart cranberries, and crunchy pecans creates a symphony of tastes that warms the soul.
Easy to Make: With just five simple steps, this recipe is perfect for bakers of all skill levels.
Seasonal Delight: It captures the essence of fall, making it the ultimate comfort food for the cooler months.
Perfect for Sharing: Whether at a gathering or a cozy afternoon, this bread is sure to please friends and family alike.
Versatile Options: Customize it with chocolate chips or streusel toppings to make it truly your own!
Cranberry Pecan Pumpkin Bread Ingredients
For the Batter
• Pumpkin Puree – Provides moisture and flavor; substitute with canned pumpkin (ensure it’s 100% pumpkin).
• Vegetable Oil – Adds richness and moisture; can be swapped with melted coconut oil for a different flavor.
• Granulated Sugar – Contributes sweetness; brown sugar can be used for a deeper caramel flavor.
• Brown Sugar – Enhances moisture with a hint of molasses; alternatively, use coconut sugar for a healthier option.
• Eggs – Binds ingredients and adds moisture; for a vegan option, use flaxseed meal (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg).
• Vanilla Extract – Adds depth and aroma; use almond extract for a unique twist.
• All-Purpose Flour – Provides structure; for gluten-free, substitute with a 1:1 gluten-free flour blend.
• Baking Soda & Baking Powder – Leavening agents to help the bread rise.
• Cinnamon, Nutmeg, Allspice – Add warm, fall spices; this can be adjusted to taste.
• Salt – Enhances flavor; kosher salt can be used as an alternative.
For Mix-Ins
• Cranberries – Offer tartness and color; use dried cranberries for a sweeter option or omit for a plain bread.
• Pecans – Provide crunch and nuttiness; substitute with walnuts or omit for nut-free options.
With all these ingredients ready, you’re just steps away from creating a beloved fall classic: Cranberry Pecan Pumpkin Bread!
How to Make Cranberry Pecan Pumpkin Bread
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Preheat your oven to 350°F (175°C) and thoroughly grease a 9×5 inch loaf pan. This ensures your bread will easily release from the pan after baking, giving you a beautiful loaf.
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Whisk together in a large bowl the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until you achieve a smooth consistency. The mixture should look creamy and inviting!
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Combine in a separate bowl the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Mix these dry ingredients well to evenly distribute the leavening agents and spices.
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Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the cranberries and pecans, being careful not to overmix for a light, fluffy bread.
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Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes.
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Transfer the bread to a wire rack to cool completely before slicing. This step is crucial to ensure the perfect texture and to prevent it from becoming too moist.
Optional: Drizzle with a touch of maple syrup before serving for extra sweetness!
Exact quantities are listed in the recipe card below.
Storage Tips for Cranberry Pecan Pumpkin Bread
Room Temperature: Store your bread in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Freezer: For longer storage, slice the Cranberry Pecan Pumpkin Bread and wrap individual pieces in plastic wrap, then place them in a freezer bag; this keeps them fresh for up to 3 months.
Thawing: When ready to enjoy, thaw at room temperature or pop slices in the toaster for a warm, quick snack.
Reheating: If you prefer your bread warm, gently reheat in the oven at 350°F (175°C) for about 10 minutes.
Expert Tips for Cranberry Pecan Pumpkin Bread
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Mix Wisely: Don’t overmix the batter when adding flour. Overmixing can lead to dense bread; keep it light and fluffy!
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Fruit Distribution: Make sure cranberries and pecans are evenly distributed throughout the batter. This guarantees each slice is bursting with flavor.
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Toothpick Test: Keep an eye on the baking time. Insert a toothpick in the center; if it comes out clean, your Cranberry Pecan Pumpkin Bread is perfectly baked!
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Cooling Matters: After baking, let the bread cool in the pan for at least 10 minutes before transferring it to a wire rack. This prevents sogginess.
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Storage Solution: For lasting freshness, store your bread in an airtight container at room temperature. This keeps it moist and delightful for up to 3 days!
Cranberry Pecan Pumpkin Bread Variations
Feel free to let your creativity shine as you transform this delightful bread into your own unique creation!
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Dairy-Free: Swap vegetable oil with melted coconut oil for a hint of tropical flavor while keeping it dairy-free.
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Nut-Free: Omit the pecans entirely or replace them with seeds like sunflower or pumpkin seeds for added texture and crunch.
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Vegan: Replace the eggs with flaxseed meal or applesauce for a plant-based twist that preserves the moisture beautifully.
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Sweet & Savory: Add crumbled feta or goat cheese for a savory dimension that perfectly complements the sweetness of the bread.
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Choco-Nut Delight: Fold in chocolate chips along with the cranberries for a sweet treat that’s hard to resist.
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Spiced Up: Boost the flavor profile by adding a pinch of cayenne or ginger; this variation adds warmth and a subtle kick!
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Streusel Topping: Create a crumbly streusel with flour, sugar, and a bit of butter to sprinkle on top before baking for delightful crunch and sweetness.
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Herbal Twist: Infuse your batter with fresh herbs like rosemary or thyme for a fragrant and unexpected flavor combination that elevates your bread!
Each variation enhances the original recipe while allowing you to tailor this treat to your taste buds. Happy baking!
Make Ahead Options
These Cranberry Pecan Pumpkin Bread loafs are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance, storing it in an airtight container in the refrigerator to maintain its freshness. Just remember to let it sit at room temperature for about 30 minutes before pouring into the loaf pan and baking. Additionally, you can mix the dry ingredients and refrigerate them for up to 3 days. When you’re ready to bake, simply whisk together the wet ingredients and proceed with the recipe as instructed, ensuring you enjoy this scrumptious bread just as deliciously as if it were freshly made!
What to Serve with Cranberry Pecan Pumpkin Bread?
Indulging in slices of this delightful bread is best enjoyed alongside a few complementary treats that amplify the warm, cozy flavors of fall.
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Spiced Chai: The warmth and spices of chai tea enhance the autumnal theme and add a comforting beverage experience.
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Maple Syrup Drizzle: Adds a touch of sweetness and creates an enticing contrast to the bread’s tart cranberries.
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Cream Cheese Spread: This rich topping balances the bread’s sweetness and adds a creamy texture that pairs wonderfully with the crunchy pecans.
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Vanilla Ice Cream: A scoop of vanilla ice cream over a warm slice creates a delightful dessert experience, perfect for cozy evenings.
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Fresh Fruit Salad: The freshness of seasonal fruits like sliced apples and pears brings brightness and a refreshing contrast to the rich flavors of the bread.
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Warm Coffee: A hot cup of coffee enhances the cozy afternoon treat vibe, pairing beautifully with the sweet and nutty notes in each slice.
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Caramel Sauce: Drizzling warm caramel over the bread adds an extra layer of indulgence, perfect for those looking to take their treat to the next level.
Remember, these pairings not only enhance the experience but also evoke the joyous spirit of autumn gatherings!
Cranberry Pecan Pumpkin Bread Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! You can use canned pumpkin puree, but just make sure it’s 100% pure pumpkin for the best flavor and texture. If you’re feeling adventurous, you can also roast and puree a sugar pumpkin for a homemade touch!
How should I store leftover pumpkin bread?
To keep your Cranberry Pecan Pumpkin Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer bag; they’ll stay fresh for up to 3 months. Just thaw at room temperature or toss them in the toaster for a quick warm-up!
Can I freeze this pumpkin bread? How?
Yes, you can! First, slice the bread once completely cooled. Wrap each slice tightly in plastic wrap and then place them in a freezer bag or container. This method helps avoid freezer burn, keeping your delicious bread fresh for up to 3 months. When you’re ready to enjoy, simply thaw the slices at room temperature or reheat them in the toaster.
What if my bread comes out too dense?
If your Cranberry Pecan Pumpkin Bread turns out dense, you might have overmixed the batter after adding the flour. To avoid this, mix until just combined. Additionally, ensure your baking soda and powder are fresh, as expired leavening agents can also contribute to a dense loaf. Next time, give the mixes a gentle fold to keep it light and fluffy!
Are there any dietary considerations for this recipe?
Certainly! This recipe can accommodate various dietary needs. For a gluten-free option, use a 1:1 gluten-free flour blend. Vegan bakers can replace eggs with flaxseed meal (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg). If you or a loved one have nut allergies, feel free to omit the pecans altogether or swap them with sunflower seeds for added crunch without the nuts.
Cranberry Pecan Pumpkin Bread for a Cozy Fall Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and thoroughly grease a 9x5 inch loaf pan.
- Whisk together in a large bowl the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Combine in a separate bowl the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
- Gradually mix the dry ingredients into the wet mixture and gently fold in the cranberries and pecans.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack.