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Cranberry Pecan Pumpkin Bread

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A delightful and aromatic pumpkin bread featuring tangy cranberries and crunchy pecans, perfect for any autumn occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup applesauce (or neutral oil)
  • 2 large eggs (or flax eggs for vegan)
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 cup chopped pecans (lightly toasted)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare two 8×4 inch loaf pans by greasing and lining them with parchment paper.
  3. Mix the dry ingredients in a large bowl: flour, salt, baking powder, baking soda, and pumpkin pie spice.
  4. Combine the wet ingredients in another bowl: pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract.
  5. Bring the wet ingredients into the dry mixture using a spatula, being careful not to over-mix.
  6. Incorporate the cranberries and pecans gently into the batter.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
  9. Cool the loaves in the pans for 10 minutes before transferring to a wire rack.

Notes

For added flavor, consider adding a splash of bourbon or rum. Store in an airtight container for 3-4 days or freeze for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/cranberry-pecan-pumpkin-bread/

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