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Cranberry Pecan Pumpkin Bread

A delightful and moist pumpkin bread with tart cranberries and crunchy pecans, perfect for fall gatherings and cozy mornings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Breakfast, Dessert
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for gluten-free.
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Pumpkin Pie Spice Homemade or store-bought.
Wet Ingredients
  • 1 cup Pumpkin Puree Fresh or canned, unsweetened.
  • ½ cup Brown Sugar Light or dark both work.
  • ½ cup Granulated Sugar
  • ½ cup Unsweetened Applesauce or Neutral Oil For a healthier option.
  • 2 large Eggs At room temperature.
  • 1 teaspoon Vanilla Extract
Add-ins
  • 1 cup Dried Cranberries
  • 1 cup Chopped Pecans (lightly toasted) Reserve some for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 8x4 inch loaf pans with butter or cooking spray, and line them with parchment paper for easy removal.
  2. In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, baking soda, and pumpkin pie spice.
  3. In another bowl, mix the wet ingredients: pumpkin puree, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until fully blended.
  4. Gradually stir the wet ingredients into the dry ingredients, mixing until just combined—be careful not to over-mix.
  5. Gently fold in the cranberries and pecans, reserving some pecans for sprinkling on top before baking.
Baking
  1. Pour the batter evenly into the prepared loaf pans.
  2. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cooling & Storage
  1. Let the bread cool in the pans for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
  2. Store the cooled bread at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

Notes

For a richer flavor, toast your pecans lightly before adding them to the batter. For moist bread, avoid over-mixing the batter.