This Pumpkin Pecan Cranberry Bread is a tasty treat that’s perfect for fall. It’s moist and sweet, with the crunch of pecans and a burst of tangy cranberries in every slice!
Baking this bread fills my kitchen with such a cozy scent! I love to enjoy a warm slice with butter on chilly days. It’s a hug in bread form! 😊
Ingredients & Substitutions
Flour: All-purpose flour works perfectly here. If you’re looking for a gluten-free option, try using a gluten-free flour blend, but check that it includes a binder like xanthan gum for the best texture.
Pumpkin Puree: Canned pumpkin puree gives the bread its rich flavor. If you want, you could use homemade puree by roasting and blending fresh pumpkin, but that’s a bit more work!
Butter: Unsalted butter is best to control the saltiness. If you’re dairy-free, coconut oil or a plant-based butter substitute can work well.
Dried Cranberries: If cranberries aren’t your thing, feel free to swap them out with raisins, dried cherries, or even chopped dates for a different twist.
Pecans: Chopped walnuts or almonds can be a great alternative if you prefer different nuts. They’ll still give that nice crunch to the bread!
How Do I Get the Perfect Texture in My Bread?
The texture of your Pumpkin Pecan Cranberry Bread can be influenced by a couple of key techniques. First, be sure to cream the butter and sugar thoroughly until it’s light and fluffy. This aerates the mixture.
- Avoid overmixing when you combine wet and dry ingredients. Overmixing can lead to dense bread.
- For even baking, pour the batter into a preheated oven and avoid opening the oven door too often. This helps maintain a consistent temperature, making a fluffy loaf.
Following these tips will help ensure your bread turns out moist and delicious every time! Enjoy each slice fresh or toasted for a delightful treat.
Delicious Pumpkin Pecan Cranberry Bread Recipe
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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 3/4 cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This delightful Pumpkin Pecan Cranberry Bread takes about 20 minutes to prepare and 60-70 minutes to bake. With just a bit of patience while it cools, you’ll be ready to slice and enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your bread doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until everything is nicely combined. This mix brings out all those wonderful fall flavors!
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs and Mix:
Next, beat in the eggs one at a time. Make sure each egg is fully combined before adding the next one. This helps create a rich texture in your bread.
5. Combine Wet Ingredients:
Add the pumpkin puree, milk, and vanilla extract to the mixture. Stir until everything is smooth and well-blended. This is where you’ll start to see that beautiful pumpkin color!
6. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix just until combined—be careful not to overmix to keep the bread tender!
7. Add Cranberries and Pecans:
Now it’s time to fold in the dried cranberries and chopped pecans. These ingredients add a delightful crunch and flavor contrast!
8. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle some additional chopped pecans on top for garnish if you’d like.
9. Bake the Bread:
Place the loaf pan in the oven and bake for 60-70 minutes. Check with a toothpick—if it comes out clean, your bread is done!
10. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Enjoy this moist, flavorful Pumpkin Pecan Cranberry Bread as a wonderful fall treat or a cozy breakfast choice!
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can use fresh cranberries, but they are much more tart than dried cranberries. If you opt for fresh, consider adding a bit of extra sugar to balance the tartness! You can also chop them in half to help distribute them throughout the bread.
How Should I Store Leftover Bread?
Store any leftover Pumpkin Pecan Cranberry Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Add Chocolate Chips to This Recipe?
Absolutely! Chocolate chips would add a delicious twist! Just fold in about 1/2 cup of semi-sweet or dark chocolate chips along with the cranberries and pecans for a delightful flavor combination.
What’s the Best Way to Serve This Bread?
This bread is delicious on its own, but serving it warm with a little bit of butter is wonderful! You can also enjoy it with cream cheese for added richness or as a part of a brunch spread. Don’t forget to pair it with a hot cup of coffee or tea!