Cranberry Pecan Pumpkin Bread #bread #baking

Cranberry Pecan Pumpkin Bread #bread #baking

This simple pumpkin bread formula is certain to turn into another family top choice. Love pumpkin? We doo as well! I redid one of my preferred pumpkin bread plans with the expansion of dried cranberries and walnuts. I happen to be a tremendous fanatic of cranberries and walnuts together and in this pumpkin bread? Extraordinary you all.

That entirely fly of shading from the cranberries is lovely against the orange soggy pumpkin bread. Furthermore, trust me when I state clammy – it truly is so extraordinary! Pumpkin bread can be made with spread, oil, or fruit purée. I utilized oil in the video beneath yet every now and again use fruit purée in this formula and it's similarly as heavenly.

Many individuals need to make pumpkin bread with new pumpkin – generally directly after Halloween. You completely can do that. This simple pumpkin bread formula utilizes a little more than a jar of pumpkin which is too irritating. I get it.

Your fingers! Joking. Be that as it may, no, extremely, it's bread. So cut it and eat it with your hands or be appropriate and place it on a plate and utilize a fork. Whenever made appropriately, you don't have to top pumpkin bread with anything – this bread is so sodden and tasty all alone! In the event that you truly need, a smear of mellowed spread or cream cheddar can be tasty. Or then again, even a little shower of nectar is a yummy approach.

Also try our recipe Orange Cranberry Bread with Glaze

Cranberry Pecan Pumpkin Bread #bread #baking

This additional tasty and remarkably soggy Cranberry Pecan Pumpkin Bread is overflowing with fall flavors! So natural to make to and an ensured hit with loved ones this Christmas season.


  • 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


  1. Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
  3. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
  4. Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
  5. Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
  6. 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.
  7. Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Read more our recipe : Hot Spiced Apple Cider

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