Are you tired of searching for that perfect autumn treat that captures all the cozy flavors of the season? As the leaves turn and temperatures drop, nothing fills your home with more inviting aromas than a freshly baked loaf of Cranberry Pecan Pumpkin Bread. Hi, I’m Michael, the heart behind Foodydish, and this fall-inspired quick bread has become my signature seasonal offering that friends and family request year after year.
After perfecting this recipe through countless test batches in my cozy kitchen, I’ve mastered the balance of warm spices, tart cranberries, and crunchy pecans that make this bread irresistibly moist and flavorful. In this guide, I’ll share my secret techniques for creating the perfect crumb texture, tips for ingredient selection, and creative variations to make this recipe your own autumn tradition. Let’s create some fall baking magic together!
Why This Cranberry Pecan Pumpkin Bread Recipe Works
- Uses simple pantry staples combined with seasonal ingredients
- Requires just one bowl for quick mixing and minimal cleanup
- Perfect make-ahead option for holiday gatherings or weekend brunches
- Stays moist for days thanks to the pumpkin puree’s natural moisture
- Freezes beautifully for up to 3 months
Choosing the Right Ingredients for Cranberry Pecan Pumpkin Bread
Best Pumpkin Products for This Recipe
The foundation of any great pumpkin bread is, of course, the pumpkin itself. For consistent results, I recommend using canned pure pumpkin puree (not pumpkin pie filling, which contains sweeteners and spices). Look for brands with a vibrant orange color and thick consistency. If you’re feeling ambitious, you can make your own puree from sugar pumpkins or butternut squash for a more distinctive flavor profile.
Cranberry Selection Tips
Fresh cranberries provide the brightest flavor and pleasing texture, but frozen work wonderfully too (no need to thaw first). Dried cranberries can be substituted in a pinch, but reduce the amount by half and consider soaking them in apple juice for 15 minutes to plump them up before folding into your batter.
Nut Considerations
While pecans are traditional for this bread, walnuts make an excellent substitute. For maximum flavor, toast your nuts lightly before chopping – 5-7 minutes in a 350°F oven until fragrant but not darkened. This simple step enhances their natural oils and creates a more pronounced nutty flavor in your finished bread.
Ingredients & Prep for Cranberry Pecan Pumpkin Bread
Dry Ingredient Essentials
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
Wet Ingredient Essentials
- Canned pumpkin puree
- Granulated sugar
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
Mix-ins
- Fresh or frozen cranberries
- Toasted pecans, chopped
- Optional: orange zest for brightness
Step-by-Step Cranberry Pecan Pumpkin Bread Instructions
Pre-Baking Pumpkin Bread Prep
- Preheat your oven to 350°F (175°C) and position the rack in the middle.
- Grease a 9×5-inch loaf pan thoroughly, then line with parchment paper, leaving an overhang on the sides for easy removal.
- Toast pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes, then chop coarsely.
- Rinse cranberries and pat dry, then toss with 1 tablespoon of flour to prevent sinking.
Mixing Your Pumpkin Bread Batter
- In a large bowl, whisk together all dry ingredients until well combined.
- In a separate bowl, beat eggs, sugars, oil, and vanilla until smooth.
- Add pumpkin puree to the wet ingredients and mix thoroughly.
- Gradually fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain.
- Gently fold in cranberries and pecans, being careful not to overmix.
Baking Perfect Pumpkin Bread
- Pour batter into prepared loaf pan and smooth the top with a spatula.
- Sprinkle additional chopped pecans on top for decoration if desired.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Tent with foil after 45 minutes if the top is browning too quickly.
Cooling Your Cranberry Pecan Pumpkin Bread
Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing to allow the structure to set properly.
Pro Tips for Perfect Cranberry Pecan Pumpkin Bread
Avoiding Common Baking Mistakes
- Don’t overmix the batter this develops gluten and creates a tough texture
- Measure flour correctly by spooning into measuring cups and leveling off (rather than scooping directly)
- Use room temperature eggs for better incorporation into the batter
- Test doneness with a toothpick in several spots, as cranberries can create moist pockets
Tool Recommendations
- Light-colored aluminum loaf pan for even baking
- Parchment paper for easy bread removal
- Wire cooling rack for proper air circulation
- Good quality rubber spatula for folding in mix-ins
Storage & Serving
Store cooled bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice the completely cooled bread, wrap individual portions, and freeze for up to 3 months.
Looking for more delicious seasonal recipes? Check out my Pinterest boards for hundreds of fall baking inspirations that will warm your home and delight your taste buds!
Flavor Variations for Cranberry Pecan Pumpkin Bread
Sweet Adaptations
- Maple Glaze: Drizzle cooled bread with a simple glaze of maple syrup, powdered sugar, and a splash of cream
- Chocolate Chip: Add 1/2 cup mini chocolate chips along with the cranberries and pecans
- Streusel Topping: Sprinkle a crumbly mixture of butter, brown sugar, flour, and cinnamon before baking
Dietary Modifications
- Gluten-Free: Substitute a 1:1 gluten-free flour blend
- Vegan: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
- Reduced Sugar: Cut sugar by 1/4 cup and add 1/2 teaspoon extra cinnamon
| Variation | Key Ingredients | Baking Adjustments | Best Served With |
|---|---|---|---|
| Orange Cranberry | Add 2 tbsp orange zest | None required | Orange butter |
| Maple Pecan | Replace 1/4 cup sugar with maple syrup | Reduce oven temp to 325°F | Maple cream cheese |
| Chai Spiced | Add 1 tsp cardamom & 1/2 tsp black pepper | None required | Vanilla glaze |
| Apple Cranberry | Replace 1/2 cup cranberries with diced apple | Extend bake time by 5 mins | Caramel drizzle |
Serving Suggestions for Cranberry Pecan Pumpkin Bread
This versatile quick bread makes a delightful breakfast, snack, or dessert. Serve slices:
- Lightly toasted with a spread of cream cheese or butter
- Alongside a scoop of vanilla ice cream for an elegant dessert
- As part of a fall brunch spread with fresh fruit and yogurt
- With a hot cup of apple cider or pumpkin spice latte for the ultimate autumn experience
FAQs About Cranberry Pecan Pumpkin Bread
Can I make this recipe as muffins instead of a loaf?
Yes! Fill lined muffin cups 2/3 full and bake at 350°F for approximately 20-25 minutes. This recipe yields about 15-18 standard muffins.
How can I tell when my pumpkin bread is done?
Insert a toothpick into the center it should come out with a few moist crumbs but no wet batter. The bread should also spring back slightly when pressed in the center, and the edges will pull away from the pan.
Can I use fresh pumpkin instead of canned?
Absolutely! Cook and puree your own pumpkin, then drain the excess liquid through a fine-mesh sieve or cheesecloth for several hours to achieve a similar consistency to canned pumpkin.
My bread sank in the middle after baking. What went wrong?
This typically happens from opening the oven door too early in the baking process, underbaking, or using too much leavening. Make sure your baking powder and soda are fresh, and avoid checking the bread until at least 50 minutes into baking.
Time to Create Fall Baking Magic!
There’s something truly special about the moment this Cranberry Pecan Pumpkin Bread emerges from the oven, filling your home with the aromatic promise of autumn. The tart cranberries, nutty pecans, and warm pumpkin spices create a symphony of flavors that captures the essence of the season.
Don’t wait to bring this comforting treat to your table! Whether you’re serving it at a holiday gathering, enjoying a slice with your morning coffee, or sharing with neighbors as a homemade gift, this recipe is sure to become a treasured part of your fall baking repertoire.
Remember to save this recipe and tag @foodydish when you share your creations on social media I love seeing how you make this recipe your own! Happy baking!
Print
Cranberry Pecan Pumpkin Bread: Best Fall Baking Magic
- Total Time: 1 hr 15 mins
- Yield: 1 loaf (10 servings) 1x
- Diet: Vegetarian
Description
Moist, spiced pumpkin bread loaded with tart cranberries and crunchy pecans a festive, cozy loaf perfect for fall mornings or holiday gatherings.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup canned pumpkin puree
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup chopped pecans
3/4 cup dried cranberries (or fresh cranberries tossed in a little flour)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In a large bowl, whisk pumpkin puree, eggs, oil, milk, both sugars, and vanilla until smooth.
4. Gradually add dry ingredients to the wet mixture, stirring just until combined.
5. Fold in chopped pecans and cranberries.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra sweetness, drizzle with a simple vanilla glaze once cooled.
Use walnuts instead of pecans, or add chocolate chips for a dessert-style loaf.
Bread keeps well wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cranberry pecan pumpkin bread, holiday pumpkin loaf, fall baking, easy pumpkin bread