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Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread

This Cranberry Pecan Pumpkin Bread is moist, warmly spiced, and filled with tart cranberries and crunchy pecans. It’s a cozy fall favorite perfect for breakfast, gifting, or an afternoon treat. No mixer required, just one bowl and a loaf pan!

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 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, chopped)
  • ½ cup chopped pecans (toasted if desired)
  • Optional Toppings: Extra chopped pecans, turbinado sugar, maple glaze

Instructions

  1. Preheat oven: to 350°F (175°C). Grease and line an 8×4 or 9×5-inch loaf pan with parchment paper.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. Mix wet ingredients: In another bowl, whisk together eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk, and vanilla until smooth.
  4. Combine: Add dry ingredients to wet and stir until just combined. Do not overmix. Fold in cranberries and pecans.
  5. Pour and top: Pour batter into prepared loaf pan. Smooth the top and add extra pecans or turbinado sugar if desired.
  6. Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil in the last 10–15 minutes if top browns too quickly.
  7. Cool and glaze: Let cool in pan 10 minutes, then transfer to a wire rack. Drizzle with optional glaze after cooling.

Notes

  • Toast pecans at 350°F for 5–7 minutes to enhance flavor.
  • Use a dry measuring cup for pumpkin puree to avoid excess moisture.
  • Don’t overmix the batter for the best texture.
  • Turn this into muffins by baking at 350°F for 18–22 minutes.
  • Maple Glaze: Mix ½ cup powdered sugar, 2 tbsp maple syrup, and 1–2 tsp milk until smooth. Drizzle over cooled loaf.
  • Author: Selena Trump
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/10 loaf)
  • Calories: 270
  • Sugar: 17g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pumpkin bread, fall baking, cranberry pecan loaf, cozy quick bread