Ingredients
Scale
- 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.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
- 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.
Notes
This recipe is perfect for the holiday season, offering a delightful combination of flavors and textures. Ensure that the cranberries are evenly distributed throughout the batter for the best results.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Method: Bread
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 240
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 35