This Pumpkin Pecan Cranberry Bread is a heartwarming treat that’s perfect for fall! It’s packed with pumpkin, crunchy pecans, and sweet-tart cranberries that make every slice delightful.
I mean, who can resist that cozy, sweet smell baking in the oven? It’s such a great snack or breakfast. I often toast a slice and slather it with butter—so good!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work, though the texture may vary slightly.
Canned pumpkin puree: This is essential for moisture and flavor. You can use fresh pumpkin if you prefer. Just roast and puree it, but make sure it’s not too watery!
Dried cranberries: They add a great tartness! You could use raisins or chopped dried apricots instead if cranberries aren’t available.
Pecans: These nutty morsels add crunch and richness. Feel free to substitute walnuts if you need a different flavor or are nut-sensitive.
How Do I Ensure My Bread is Moist and Fluffy?
A common struggle with quick breads is getting them moist without being dense. Here are essential tips:
- Don’t overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to a tough texture.
- Check your oven temperature: Make sure your oven is calibrated correctly. An oven that’s too hot can dry the bread.
- Monitor baking time: Every oven is different; start checking for doneness at the 60-minute mark to avoid overbaking.
Following these steps will help you achieve that perfect, moist bread! Enjoy your baking journey!
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
Basic Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup dried cranberries (or fresh if you prefer)
- 3/4 cup chopped pecans, plus a few extra for topping
How Much Time Will You Need?
You’ll need about 15 minutes to prepare your ingredients and mix everything together. Then, the bread will take about 60 to 70 minutes to bake. After baking, let it cool for about 10 minutes before slicing. So, total time is around an hour and a half from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper. This will make it easier to remove the bread later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mixing the dry ingredients first helps to evenly distribute the baking soda and spices.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until it’s nice and smooth and all the ingredients are well combined!
4. Combine the Mixtures:
Now, slowly add the dry ingredients to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are okay!
5. Add the Cranberries and Pecans:
Fold in the dried cranberries and chopped pecans. This adds delicious flavor and texture to your bread. Make sure they’re evenly distributed!
6. Pour and Prepare for Baking:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle some extra pecans and cranberries on top for a lovely look.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 60 to 70 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack. This helps the texture stay perfect!
Enjoy your moist, fragrant Pumpkin Pecan Cranberry Bread with a warm cup of tea or coffee! It’s a delightful treat any time of day.
Can I Use Fresh Cranberries Instead of Dried Cranberries?
Yes, you can use fresh cranberries! Just keep in mind that fresh cranberries are much tartier than dried ones. You might want to add a bit more sugar to balance the flavors if you substitute.
What Can I Substitute for Vegetable Oil?
If you’re looking for an alternative to vegetable oil, you can use melted coconut oil or unsweetened applesauce for a healthier option. Just note that using applesauce will slightly change the texture and flavor.
Can I Make This Bread Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure your blend contains xanthan gum for the best texture.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it!
