Cranberry Pecan Pumpkin Bread is a delightful blend of flavors that celebrates the essence of fall. This moist and flavorful bread is perfect for breakfast, as a snack, or even as a dessert. The combination of pumpkin, sweet cranberries, and crunchy pecans makes each bite a delicious experience.
Why Make This Recipe
Making Cranberry Pecan Pumpkin Bread is a great choice for several reasons. First, it’s an excellent way to use pumpkin puree, especially during the fall season when pumpkins are plentiful. Second, the combination of flavors – sweet cranberries and nutty pecans – adds a special touch that makes this bread unique. Lastly, it’s simple to prepare, making it accessible for both beginner and experienced bakers. Anyone can whip up a loaf and enjoy the warm, comforting aroma that fills the kitchen.
How to Make Cranberry Pecan Pumpkin Bread
Making Cranberry Pecan Pumpkin Bread is easy and fun. Follow these simple steps to prepare a delicious loaf for yourself or to share with friends.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chopped pecans and dried cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Cranberry Pecan Pumpkin Bread
Cranberry Pecan Pumpkin Bread is delicious served warm or at room temperature. You can enjoy it plain, or spread a little butter on top for extra flavor. It also pairs nicely with a cup of coffee or tea. For an extra treat, add a sprinkle of powdered sugar or drizzle some honey on slices before serving.
How to Store Cranberry Pecan Pumpkin Bread
To store your Cranberry Pecan Pumpkin Bread, let it cool completely first. Then, wrap it in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days. For longer storage, consider placing it in the refrigerator, where it can last for about a week. You can also freeze slices for up to 3 months. Just be sure to wrap each slice tightly before freezing.
Tips to Make Cranberry Pecan Pumpkin Bread
- Make sure your pumpkin puree is not too watery, as this can affect the texture of the bread.
- You can substitute chopped walnuts for pecans if you prefer a different nut.
- For extra flavor, consider adding a pinch of cloves or ginger to the spice mix.
- If you prefer a sweeter bread, feel free to increase the amount of sugar slightly.
Variation
You can customize this recipe by adding or substituting ingredients. For example, you can use fresh cranberries instead of dried ones for a tart flavor. You can also add chocolate chips for a dessert-style bread or incorporate other nuts like almonds or hazelnuts.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it before using it in the recipe.
Q: How do I know when the bread is done baking?
A: You can test if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready!
Q: Can I make this recipe gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend to make this bread gluten-free. Just check that the other ingredients are also gluten-free.
Cranberry Pecan Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful blend of flavors featuring pumpkin, sweet cranberries, and crunchy pecans, perfect for breakfast or as a snack.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chopped pecans and dried cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Pairs nicely with coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin bread, cranberry pecan, fall baking, dessert recipe, quick bread