This Cranberry Pecan Pumpkin Bread is a moist, flavorful loaf that embodies the essence of fall. It combines the classic spices of pumpkin pie with the sweetness of cranberries and the crunch of toasted pecans for a delightful treat. Whether you’re enjoying a slice for breakfast, as a snack, or as a dessert, this bread is sure to bring warmth and comfort. Here’s how to make it.
Ingredients:
- 3 cups all-purpose flour: Provides structure to the bread.
- 1 tsp salt: Enhances the flavors.
- 1 tsp baking powder & 1 tsp baking soda: Leavening agents that help the bread rise.
- 4 tsp pumpkin pie spice: Adds the quintessential fall flavor.
- 2 cups canned pumpkin: Adds moisture and a rich pumpkin taste. Ensure it’s not pumpkin pie filling, which is sweetened and spiced.
- 2/3 cup brown sugar: Adds moisture and a deep, caramel-like sweetness.
- 2/3 cup granulated sugar: Sweetens the bread.
- 1 cup applesauce OR canola oil: Applesauce for a healthier, lower-fat option, or canola oil for richness.
- 3 eggs, room temperature: Bind the ingredients together.
- 1 tbsp vanilla extract: Enhances the overall flavor.
- 1 cup dried cranberries: Adds a tart, fruity sweetness.
- 1 cup chopped pecans, toasted: Provides a nutty flavor and crunchy texture.
Instructions:
- Prep Work:
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans, or line them with parchment paper.
- Dry Ingredients:
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Wet Ingredients:
- In a separate bowl, mix the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract until well combined.
- Combine and Fold:
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined and making sure not to overmix.
- Gently fold in the dried cranberries and toasted pecans.
- Bake:
- Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool:
- Let the bread cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Tips:
- Toasting Pecans: Spread the pecans on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant. This enhances their flavor.
- Serving Suggestion: This bread is delicious on its own but can also be served with a spread of cream cheese or a drizzle of honey for extra indulgence.
- Storage: Wrap the cooled bread in plastic wrap and store at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months.
Enjoy your homemade Cranberry Pecan Pumpkin Bread, a treat that’s sure to capture the heart of anyone who tries it with its perfect blend of fall flavors!
