Cranberry Pecan Pumpkin Bread Recipe

Introduction

This Holiday Cranberry Pecan Pumpkin Bread Recipe is a festive, moist quick bread that comes together easily with just one bowl. Packed with seasonal flavors from pumpkin, tart cranberries, and crunchy pecans, it’s perfect for holiday gatherings or cozy breakfasts. For another quick dessert idea, try the Viral Chocolate Mousse Recipe #foodshorts.

Ingredients

This festive Holiday Cranberry Pecan Pumpkin Bread fills your kitchen with warm spice aromas while baking, creating a moist, tender loaf bursting with tart cranberries and crunchy toasted pecans in every bite.

• 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

Timing

Prep Time	15 minutes
Cook Time	60 minutes
Total Time	1 hour 15 minutes

Context: This Holiday Cranberry Pecan Pumpkin Bread comes together about 20% faster than similar recipes thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon pumpkin pie spice. This ensures even distribution of leavening agents and spices.

Step 3 — Mix Wet Ingredients

In a large bowl, beat 2 large eggs with 1 cup granulated sugar and ½ cup brown sugar until smooth. Stir in 1 cup canned pumpkin puree, ½ cup vegetable oil, and 1 teaspoon vanilla extract until fully combined.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Overmixing can result in a dense Holiday Cranberry Pecan Pumpkin Bread.

Step 5 — Fold in Cranberries and Pecans

Gently fold in 1 cup fresh or dried cranberries and ¾ cup chopped pecans. Reserve a few of each for topping if desired.

Step 6 — Transfer to Pan and Bake

Pour the batter into the prepared loaf pan and spread evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7 — Cool Completely

Let the Holiday Cranberry Pecan Pumpkin Bread cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before slicing to maintain structure.

Step 8 — Slice and Serve

Use a serrated knife to slice the loaf into even pieces. Serve at room temperature, or lightly toast slices and spread with butter for extra warmth.

Step 9 — Store Properly

Wrap leftover Holiday Cranberry Pecan Pumpkin Bread in plastic wrap or store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	42g
Fat	12g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose flour for whole wheat flour to add fiber and a nutty flavor to your Holiday Cranberry Pecan Pumpkin Bread.
• Greek Yogurt — Replace oil with Greek yogurt for a protein boost and moist, tender crumb.
• Maple Syrup or Honey — Use natural sweeteners like maple syrup or honey instead of refined sugar for a richer, more complex sweetness.
• Coconut Oil — Substitute butter with coconut oil for a dairy-free version that adds a subtle tropical note.
• Almond Flour — Use almond flour in place of regular flour for a gluten-free, lower-carb option with a delicate nutty taste.
• Unsweetened Applesauce — Replace some of the oil or butter with unsweetened applesauce to reduce fat while keeping the bread moist.
• Reduced-Sodium Baking Powder — Opt for low-sodium baking powder to cut down on salt without affecting rise.
• Chia Seeds — Add chia seeds for extra fiber, protein, and omega-3s, enhancing texture and nutritional value.

Serving Suggestions

• Serve warm slices with a generous spread of cream cheese or cinnamon honey butter for a decadent breakfast treat.
• Pair with a hot cup of spiced chai tea or freshly brewed coffee to complement the warm pumpkin and cranberry flavors.
• Transform it into dessert by topping with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
• Bring this Holiday Cranberry Pecan Pumpkin Bread to festive gatherings like Thanksgiving dinner, Christmas brunch, or holiday potlucks.
• For an elegant presentation, slice the bread thickly and arrange on a wooden board garnished with fresh cranberries and pecan halves.
• Pack individual slices for a festive homemade gift, wrapped in parchment and tied with a seasonal ribbon.

This moist and flavorful Holiday Cranberry Pecan Pumpkin Bread is wonderfully versatile, making it perfect for both casual family breakfasts and special holiday celebrations.

Common Mistakes to Avoid

• Mistake: Using fresh cranberries without adjusting sugar. Fix: Toss them in flour to prevent sinking and balance their tartness with the recipe’s sugar.
• Mistake: Overmixing the batter until gluten develops. Fix: Stir just until the flour disappears to keep your Holiday Cranberry Pecan Pumpkin Bread tender.
• Mistake: Adding nuts and cranberries all at once. Fix: Fold them in last to ensure even distribution without deflating the batter.
• Mistake: Baking in a dark pan which causes over-browning. Fix: Use a light-colored metal loaf pan and reduce oven temperature by 25°F if needed.
• Mistake: Skipping the toothpick test for doneness. Fix: Insert a tester into the center—it should come out with just a few moist crumbs attached.
• Mistake: Slicing the pumpkin bread while it’s still hot. Fix: Let it cool completely on a wire rack to set the structure and avoid a gummy texture.
• Mistake: Using stale baking powder or soda. Fix: Check expiration dates to ensure proper rise for your Holiday Cranberry Pecan Pumpkin Bread.
• Mistake: Packing the flour into the measuring cup. Fix: Spoon flour lightly into the cup and level it off for accurate measurement.
• Mistake: Not toasting the pecans before adding. Fix: Toast them briefly to enhance their nutty flavor and crunchy texture in the final bread.
• Mistake: Rushing the creaming of butter and sugar. Fix: Beat them together until pale and fluffy to incorporate air for a better crumb.

Storing Tips

• Fridge: Cool your Holiday Cranberry Pecan Pumpkin Bread completely, then wrap tightly in plastic wrap or store in an airtight container. It will stay fresh for up to 1 week in the refrigerator.
• Freezer: For longer storage, wrap the loaf or individual slices securely in plastic wrap and then aluminum foil, or place in a heavy-duty freezer bag. Your Holiday Cranberry Pecan Pumpkin Bread can be frozen for up to 3 months.
• Reheat: Thaw frozen bread overnight in the refrigerator. To serve warm, reheat slices in an oven or toaster oven at 300°F (150°C) for 10-15 minutes, or until the internal temperature reaches 165°F (74°C) for food safety.

Proper storage ensures your Holiday Cranberry Pecan Pumpkin Bread remains moist and flavorful for every festive occasion.

Conclusion

This Holiday Cranberry Pecan Pumpkin Bread is the perfect festive treat. We hope you love baking it as much as we do! Give it a try and let us know how it turned out in the comments. For more seasonal desserts, try our Mini Pumpkin Cheesecake Bites Recipe or Cranberry Orange Shortbread Cookies Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Holiday Cranberry Pecan Pumpkin Bread ahead of time?

Yes, you can bake this Holiday Cranberry Pecan Pumpkin Bread in advance. It stores well at room temperature for up to 3 days when wrapped tightly. For longer storage, freeze the loaf for up to 3 months.

Can I use fresh cranberries instead of dried in this recipe?

Yes, fresh cranberries work well but will add more tartness. If using fresh, chop them coarsely and use the same measurement. The Holiday Cranberry Pecan Pumpkin Bread will have a brighter, tangier flavor profile.

How do I know when the Holiday Cranberry Pecan Pumpkin Bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached. The top will be golden brown and firm to the touch. Avoid overbaking to keep the bread moist.