Cranberry Pecan Pumpkin Bread

There are recipes that taste like fall—and then there’s Cranberry Pecan Pumpkin Bread, which completely embodies it. This loaf is moist, warmly spiced, slightly tangy from the cranberries, and rich with nutty pecan crunch. It’s the kind of cozy bake that fills your kitchen with cinnamon-scented air and has everyone asking, “What smells so good?”

And I just want to say—thank you for being here. I love sharing recipes that bring warmth and joy to your table, especially the kind that make the season feel extra special. If this sounds like your kind of fall treat, be sure to subscribe below to get cozy recipes delivered straight to your inbox!

What Is Cranberry Pecan Pumpkin Bread?

This pumpkin bread is a tender, spiced quick bread made with real pumpkin puree, chopped pecans, and tart dried or fresh cranberries. It’s incredibly moist thanks to the pumpkin, rich in flavor from cinnamon and nutmeg, and perfectly balanced with sweet and tangy notes.

It’s basically everything we love about fall baked into a sliceable loaf—great for breakfast, snacking, or gifting.

Why You’ll Love This Recipe

• Super moist and flavorful
• One bowl, no mixer required
• Perfect balance of sweet, tart, and nutty
• Freezer-friendly and great for gifting
• Easy to customize with chocolate chips or glaze
• Delicious warm, room temp, or toasted with butter

What Does It Taste Like?

This bread is soft and slightly dense, with a tender crumb that stays moist for days. You get warm pumpkin spice, the rich crunch of toasted pecans, and pops of tangy-sweet cranberries in every bite. It’s sweet but not overly so—think cozy, rustic, and completely crave-worthy.

Benefits of Making This Recipe

• Made with real pumpkin—no artificial flavoring
• Nutritious add-ins like cranberries and pecans
• Keeps well at room temperature or in the freezer
• Looks beautiful sliced and plated for brunch
• Naturally vegetarian and easy to make dairy-free

Ingredients for Cranberry Pecan Pumpkin Bread

Makes 1 loaf (8×4 or 9×5-inch pan)

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 large eggs
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 1 ½ cups pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• ½ cup dried cranberries (or 1 cup fresh)
• ½ cup chopped pecans (toasted, if desired)

Optional Toppings:

• Additional chopped pecans
• Turbinado sugar for crunch
• Maple glaze drizzle (recipe below!)

Tools You’ll Need

• Mixing bowl and whisk
• Rubber spatula
• Loaf pan (8×4 or 9×5)
• Measuring cups and spoons
• Wire cooling rack
• Toothpick for testing doneness

Ingredient Additions & Substitutions

• No pecans? Use walnuts or skip the nuts entirely
• No cranberries? Use raisins, chopped dates, or mini chocolate chips
• Gluten-free? Use a 1:1 gluten-free flour blend
• Vegan? Use flax eggs and plant-based milk
• Lower sugar? Reduce brown sugar to ½ cup and skip the glaze

Optional Maple Glaze:

• ½ cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 teaspoons milk, to thin as needed

Whisk until smooth and drizzle over cooled loaf.

How to Make Cranberry Pecan Pumpkin Bread

Step 1: Prep and preheat

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

Step 2: Mix dry ingredients

In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

Step 3: Mix wet ingredients

In another bowl, whisk eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk, and vanilla until smooth.

Step 4: Combine

Add the dry ingredients to the wet mixture and stir until just combined—don’t overmix! Fold in cranberries and pecans.

Step 5: Pour and top

Pour batter into prepared loaf pan. Smooth the top and sprinkle with extra pecans or sugar if desired.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 10–15 minutes.

Step 7: Cool and serve

Let cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze (if using) once fully cooled.

What to Serve with Pumpkin Bread

• Hot coffee or chai tea
• Whipped maple butter or cinnamon cream cheese
• Greek yogurt + honey for a balanced breakfast
• Fresh fruit and nuts for a cozy snack board
• Warmed and served with vanilla ice cream for dessert!

Tips for the Best Pumpkin Bread

• Use room temperature eggs for smoother mixing
• Don’t overmix the batter—it can toughen the bread
• For even moisture, measure pumpkin puree with a dry measuring cup
• Toast the pecans first for extra flavor (350°F for 5–7 minutes)
• Let it cool completely before slicing for clean cuts

Storage Instructions

• Room Temp: Wrap tightly and store for 2–3 days
• Fridge: Store for up to 5 days—reheat slices before serving
• Freezer: Wrap loaf or individual slices in plastic wrap + foil. Freeze for up to 2 months. Thaw at room temp overnight

Frequently Asked Questions

Can I use fresh pumpkin?

Yes! Just make sure it’s roasted and well-puréed with excess moisture removed. Canned pumpkin is more consistent and recommended.

Can I make muffins instead?

Definitely. Divide batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes.

Can I use fresh cranberries?

Yes, but chop them roughly and increase to 1 cup. Add a touch more sugar if you like things sweeter—they’re tart!

Do I need to toast the pecans?

Not required, but it amplifies the flavor and adds a little crunch. Highly recommended if you have the time!

Conclusion

This Cranberry Pecan Pumpkin Bread is the ultimate fall loaf—moist, warmly spiced, and bursting with flavor in every bite. Whether you serve it warm with butter, wrap it up for gifting, or sneak a slice with your afternoon tea, this bread is guaranteed to bring a little extra coziness into your day.

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