Moist, spiced pumpkin bread loaded with tart cranberries and crunchy pecans a festive, cozy loaf perfect for fall mornings or holiday gatherings.

Scale

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)

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.

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.

Keywords: cranberry pecan pumpkin bread, holiday pumpkin loaf, fall baking, easy pumpkin bread