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!
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.)
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.
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:
- White Chocolate Pumpkin Pie Spice Fudge
- Sweet Pumpkin Empanadas
- Cinnamon Sugar Pumpkin Muffins
- Caramel Pumpkin Cheesecake Dip
- Pumpkin Cheesecake Banana Bread
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.
More Pumpkin Recipes:
- Baked Pumpkin Spice Donuts
- Pumpkin Butter Pecan Ice Cream
- Pumpkin Carrot Cake Cupcakes
- The BEST Pumpkin Chocolate Chip Cookies
- Pumpkin Coffee Cake
- Pumpkin Cheesecake Trifle
- One Bowl Caramel Pumpkin Blondies
How To Make Pumpkin Bread
Cranberry Pecan Pumpkin Bread
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.
Suzanne says
Can you use fresh cranberries in this receipe?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Kimberly says
Made this for an autumn potluck dinner and it was a hit! Very moist and flavorful – it got many compliments! Made a second time for my family but made a few changes to make it more filling as a quick breakfast/snack for busy kids and teenagers on the go. I substituted the 3 cups of all-purpose flour with 1 cup whole wheat flour + 2 cups ground oats (oat flour), reduced sugar to 1/2 cup each of the granulated and brown sugars, used 1/2 cup unsweetened applesauce + 1/2 cup oil, and added an extra teaspoon of baking powder. Although the modified recipe did not rise as much as the original (to be expected), it was still delicious and moist – both loaves were devoured within 2 days! This recipe is easily adaptable and very forgiving. Definitely a keeper!
Janet B. says
I just made two loaves to freeze as gifts for Christmas. They made the house smell wonderful as they baked. Easy to follow recipe and they look rustic and gorgeous. I’m proud to gift them.
Sandy says
Awesome bread! Delicious, moist!! I used fresh cranberries and fresh pumpkin puree! Just coat the cranberries in flour and add to mix! I’ll make it again! I highly recommend making this! Can be given as a gift or house warming! Thank you!
Trish - Mom On Timeout says
Thank you so much Sandy! I’m so glad you tried with fresh cranberries – so happy to know they work just as good as the dried.
Barbara says
This is so delicious. I didn’t have a second small loaf pan so threw the whole lot in a Bundt pan – 50 mins later it was done to perfection and it tastes so so good. I don’t even like pumpkin that much and this is going to be a keeper.
anna says
I made this last night using fresh cranberries. I found online that fresh could be substituted for the dried cranberries. It did say to increase the sugar as fresh aren’t as sweet as the dried, but I chose not to. This bread is delicious! Having a slice with my hot coffee this morning. Thanks for the recipe!
Sandra K DeVaux says
Can you use dried cranberries? Haven’t found fresh ones yet!
Trish - Mom On Timeout says
The recipe calls for dried cranberries so, yep!
Jean jenkins says
It calls for dried cranberries
Saren says
Can I use frozen cranberries instead? Thank you
Trish - Mom On Timeout says
You can, just toss in flour before adding to the batter.
Marg says
Have you tried making it with fresh/frozen cranberries? It looks delicious.
Trish - Mom On Timeout says
Many readers have made this recipe with both fresh and frozen and report the recipe works flawlessly. It is important that you toss the cranberries in flour before adding to the batter.
Jayme Logan says
Can I use frozen cranberries instead?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Lisa says
I tried it & it came out delicious 😋 recieptients loved it & said it was delicious and really good.
Carol B says
Can I use fresh cranberries?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Carol B says
Can I substitute fresh cranberries?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Anne Marie says
Great recipe. I love the moistness. I cut the sugar in half just for personal preference using only brown sugar and just made 48 mini muffins with it. (bake 10- 12 minutes), previously used mini loaf pans (6 per recipe; bake ~30 minutes)
Me says
Can I use fresh cranberries instead of dried?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.