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two slices of pumpkin bread made with cranberries and pecans.
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4.96 from 25 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 8x4 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