This Pumpkin Pecan Cranberry Bread is perfect for fall! It has a sweet and spiced flavor, with crunchy pecans and tart cranberries that make each slice a treat.
Whenever I bake this bread, my kitchen smells amazing, and I can’t resist having a slice warm with butter. It’s a great way to use up pumpkin too! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but fresh pumpkin works too! Just cook and blend it until smooth. Avoid pumpkin pie filling as it has added spices and sugar.
Flour: All-purpose flour is great for this recipe. If you’re gluten-free, try a 1:1 gluten-free flour blend. It usually works well in quick breads.
Dried Cranberries: If you’re not a fan of cranberries, try using dried cherries or raisins instead. They’ll still add a fruity touch!
Pecans: Chopped walnuts can be a good substitute if you don’t have pecans. They share a similar crunch, but they do have a slightly different flavor.
Buttermilk: No buttermilk? Just add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5-10 minutes to sour. It’ll do the trick!
How Can You Ensure Your Bread is Moist and Flavorful?
To keep your Pumpkin Pecan Cranberry Bread moist and packed with flavor, focus on a few key steps during preparation:
- Choose ripe pumpkin puree. The sweetness of the pumpkin is essential.
- Don’t overmix the batter! Mix just until ingredients are combined to keep it fluffy.
- Add ingredients like buttermilk to enhance moisture and tenderness.
- Measure your flour correctly. Too much flour can make the bread dry—spoon it into the measuring cup instead of scooping.
Following these tips will help you create a deliciously moist bread that everyone will love! Happy baking!
How to Make Pumpkin Pecan Cranberry Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk (or milk with 1 teaspoon vinegar or lemon juice)
- 1 cup dried cranberries
- 1 cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 55-65 minutes of baking time, plus an additional 10 minutes for cooling in the pan. In total, set aside about 1 hour and 30 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing these dry ingredients together helps to incorporate the spices evenly through the bread.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs. Add in the pumpkin puree, both sugars, oil (or melted butter), and vanilla extract. Mix everything well until it’s smooth and creamy.
4. Combine Dry and Wet Ingredients:
Gradually stir the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, and mix just until everything is combined. Be careful not to overmix, or the bread may turn out dense.
5. Add Cranberries and Pecans:
Gently fold in the dried cranberries and chopped pecans. This adds great texture and flavor to your bread!
6. Pour and Garnish:
Pour the batter into your prepared loaf pan. For a nice finishing touch, sprinkle extra chopped pecans and some dried cranberries on top.
7. Bake the Bread:
Bake in the preheated oven for 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few crumbs—no wet batter!
8. Cool and Enjoy:
After baking, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy a delicious piece of your homemade Pumpkin Pecan Cranberry Bread!
This deliciously spiced bread is perfect for breakfast, a snack, or even dessert. Enjoy every bite! 🍞🎃
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it until smooth. Just be cautious with the moisture level, as fresh pumpkin can sometimes be more watery than canned. You might need to adjust the flour slightly.
Can I Make This Bread Vegan?
Yes! You can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg, let sit for 5 minutes) and use a plant-based milk instead of buttermilk. Make sure to use vegetable oil or a suitable vegan butter for the fat.
How to Store Leftovers?
Store your Pumpkin Pecan Cranberry Bread in an airtight container at room temperature for up to 3 days. It also freezes well! Wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, walnuts, or even some orange zest for a citrusy twist. Just be cautious not to overload the batter to keep the texture right!
