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Cranberry Pecan Pumpkin Bread

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This extra delicious and supremely moist Cranberry Pecan Pumpkin Bread is bursting with fall flavors! So easy to make to and a guaranteed hit with friends and family this holiday season. This easy pumpkin bread recipe is sure to become a new family favorite.

Love pumpkin? We doo too! Make sure to try these Cinnamon Sugar Pumpkin Muffins and these easy Pumpkin Bars with the most incredible frosting! 

two slices of pumpkin bread made with dried cranberries and pecans sitting next to the rest of the loaf.

Pumpkin Bread

We are finally in November which means it’s high time I start sharing more pumpkin recipes, amiright? We are just three short weeks away from Thanksgiving… anyone else shocked by that? Thanksgiving is coming soooo early this year!

I revamped one of my favorite pumpkin bread recipes with the addition of dried cranberries and pecans. I happen to be a huge fan of cranberries and pecans together and in this pumpkin bread? Outstanding you guys. (Love pecans and cranberries? You simply must try these Cranberry Pecan Brie Bites, Cranberry Pecan Mini Goat Cheese Balls (<<my favorite appetizer for the holidays!) and these gorgeous Cranberry Pecan Pinwheel Cookies.)

loaf of pumpkin bread cut with one slice laying day on white parchment paper.

That pretty pop of color from the cranberries is gorgeous against the orange moist pumpkin bread. And trust me when I say moist – it really is so incredible! Pumpkin bread can be made with butter, oil, or applesauce. I used oil in the video below but frequently use applesauce in this recipe and it’s just as delicious.

A lot of people want to make pumpkin bread with fresh pumpkin – usually right after Halloween 🙂 You absolutely can do that. You will need to turn that pumpkin into pumpkin puree first which I show you how to do in this post.

pumpkin bread batter in bowl ready to be added to the bread pan.

How do you make pumpkin bread with canned pumpkin?

That’s really the only way I make unless I happen to have extra pumpkins on hand (see above). This particular recipe calls for two cups of canned pumpkin. When you see canned pumpkin or pumpkin puree in a recipe, you need to make sure that is what you are buying and not pumpkin pie filling. That is very different.

Make sure you scoop out the canned pumpkin and really press it well into the measuring cup to an accurate measurement. Pumpkin contains so much moisture that it’s very important to get this measurement as perfect as possible .

What Can I Make With Leftover Canned Pumpkin

This easy pumpkin bread recipe uses just over a can of pumpkin which is super annoying. I get it. What are you going to do with that leftover canned pumpkin? I gotcha covered. Here is what I would make:

  1. White Chocolate Pumpkin Pie Spice Fudge
  2. Sweet Pumpkin Empanadas
  3. Cinnamon Sugar Pumpkin Muffins
  4. Caramel Pumpkin Cheesecake Dip
  5. Pumpkin Cheesecake Banana Bread
pumpkin batter in loaf pan that has been lined with parchment paper. fall colored towel sitting next to pan.

What Do You Eat Pumpkin Bread With?

Your fingers! Kidding. But no, really, it’s bread. So slice it and eat it with your hands or be proper and place it on a plate and use a fork. If made properly, you don’t need to top pumpkin bread with anything – this bread is so moist and delicious on it’s own!

If you really want, a smear of softened butter or cream cheese can be delicious. Or, even a little drizzle of honey is a yummy way to go.

cranberry pecan pumpkin bread cut into slices and sitting on a piece of parchment with dried cranberries and pecans scattered about.

Watch How To Make Cranberry Pecan Pumpkin Bread

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More Pumpkin Recipes:

  1. Baked Pumpkin Spice Donuts
  2. Pumpkin Butter Pecan Ice Cream
  3. Pumpkin Carrot Cake Cupcakes
  4. The BEST Pumpkin Chocolate Chip Cookies
  5. Pumpkin Coffee Cake
  6. Pumpkin Cheesecake Trifle
  7. One Bowl Caramel Pumpkin Blondies

How To Make Pumpkin Bread

two slices of pumpkin bread made with cranberries and pecans.
Print Pin
4.97 from 82 votes

Cranberry Pecan Pumpkin Bread

This extra delicious and supremely moist Cranberry Pecan Pumpkin Bread is bursting with fall flavors! So easy to make to and a guaranteed hit with friends and family this holiday season. This easy recipe is sure to become a new family favorite!
Course bread
Cuisine American
Keyword cranberry pecan pumpkin bread, pumpkin bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24
Calories 170kcal
Author Trish – Mom On Timeout

Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp pumpkin pie spice
  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup applesauce OR canola oil
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup dried cranberries
  • 1 cup chopped pecans toasted

Instructions

  • Preheat oven to 350F. Grease two 8×4 in loaf pans and line with parchment paper. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
  • In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
  • Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
  • Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
  • Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
  • Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Video

Nutrition

Calories: 170kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 125mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3215IU | Vitamin C: 1.1mg | Calcium: 30mg | Iron: 1.4mg

Comments

  8. Marilee Smalley says

    I tried this and it was wonderful. I am making it again. I traded walnuts for pecans and used my own spice mix, other than that followed your recipe to the letter. This is a hit with my family. Thank you for sharing.

    Reply

  9. Jeannie Smith says

    Made mine in a bundt pan. Don’t overcook. My 2nd time. I substitute 2 tsps of cinnamon for 2 tsps pumpkin pie spice. Also a can of pumpkin only has a cup and a half, recipe calls for 2 cups. I added 1 small individual applesauce to make Up the difference

    Reply

    • Robin McGuire says

      I noticed that also – a can is 15oz not 16oz as the recipe calls for. I’ve never used that much vanilla in a bread before. My bread is in the oven now! Smells great!

      Reply

  10. Becca says

    My bread loafs turned out moist and delicious! Good recipe. Will save & make it again. How to post a pic of my bread loafs?

    Reply

  11. cmartcookie says

    Well, I think I’ll just make half a recipe in one loaf and one of those other recipes, too! Lol! Just 2 of us… that’s a lot of bread. Looks beautiful!

    Reply

    • K murdock says

      Make the whole recipe… pour into mini loaf pans … bake. Cool. Wrap in wax paper, then foil. Place in ziploc bags and freeze! Then have it anytime. Keeps 3-4 months if frozen at zero degrees or colder. All the best

      Reply

  12. Jean says

    Hi, I chance upon your recipe from a Facebook group member’s post last week, finally baked a loaf to try… Whoah, it’s super easy to make and the final product turns out very well too. Thank you for sharing this amazing recipe.
    Jean
    Singapore

    Reply

  15. MrsC5 says

    Yummy! I have a house full of hunters, so I made mine into mini-muffinsfor their continental style breakfast. Followed the recipe exactly, but baked them at 275° for 25min. This recipe made 4doz minies.. SO delicious! Thanks for a sharing your superb recipe! Blessings ❤

    Reply
4.97 from 82 votes (54 ratings without comment)

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