There’s something magical about the aroma of freshly baked pumpkin bread wafting through the kitchen on a cool autumn morning. I still remember the first time I made this Cranberry Pecan Pumpkin Bread for a weekend brunch with friends. The combination of warm spices, tart cranberries, and crunchy pecans created such a harmonious blend that it quickly became my go-to recipe for fall gatherings. Whether you’re looking for a cozy breakfast treat or an impressive gift for neighbors, this moist, flavorful loaf delivers every single time.
Why You’ll Love This Cranberry Pecan Pumpkin Bread
This isn’t just another pumpkin bread recipe—it’s a celebration of autumn flavors in every slice. First and foremost, the texture is incredibly moist thanks to the generous amount of pumpkin puree, which keeps the bread tender for days. Additionally, the warm spice blend of cinnamon, nutmeg, cloves, and ginger creates that signature fall flavor we all crave during cooler months.
Perfect Balance of Flavors
The tart cranberries provide a delightful contrast to the sweet, spiced bread, while toasted pecans add a satisfying crunch and nutty depth. Moreover, this recipe is wonderfully versatile and forgiving, making it perfect for both beginner bakers and seasoned pros. Unlike fussy recipes that require precise techniques, this bread comes together quickly with basic mixing methods.
Convenient and Practical
Another reason to love this recipe is its make-ahead friendly nature. You can bake it in advance for holiday gatherings or meal prep for the week ahead. The bread actually tastes even better the next day once the flavors have had time to meld together beautifully.
Ingredients You’ll Need
For the Dry Mixture
- 250 grams all-purpose flour – The foundation of our bread’s structure
- 200 grams granulated sugar – Provides sweetness and helps create a tender crumb
- 5 grams baking powder – Works with baking soda for optimal rise
- 3 grams baking soda – Reacts with acidic ingredients for lift
- 3 grams fine sea salt – Enhances all the flavors
- 3 grams ground cinnamon – The star spice that screams autumn
- 2 grams ground nutmeg – Adds warmth and complexity
- 2 grams ground cloves – Contributes depth and aromatic notes
- 2 grams ground ginger – Brings a subtle zing and warmth
For the Wet Ingredients
- 480 grams pumpkin puree – Use pure pumpkin, not pumpkin pie filling
- 120 milliliters vegetable oil – Keeps the bread incredibly moist
- 2 large eggs – Provide structure and richness
- 5 milliliters pure vanilla extract – Enhances overall flavor profile
For the Add-ins
- 100 grams dried cranberries – Choose soft, plump cranberries for best results
- 100 grams chopped pecans – Toast them beforehand for extra flavor if desired
Must-Have Equipment
- 23 x 13 cm loaf pan
- Two mixing bowls (one large, one medium)
- Whisk for combining ingredients
- Rubber spatula for folding
- Wire rack for cooling
- Baking parchment paper for easy removal
How to Make Cranberry Pecan Pumpkin Bread
Preparing Your Workspace
Start by preheating your oven to 175°C, which ensures even baking from the moment your bread goes in. While the oven heats up, prepare your 23 x 13 cm loaf pan by greasing it generously with butter or cooking spray. Then, line it with parchment paper, leaving some overhang on the sides for easy lifting later.
Mixing the Dry Ingredients
In your large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and all four spices. Use a whisk to blend everything thoroughly, breaking up any clumps and ensuring the spices are evenly distributed throughout. This step is crucial because it prevents pockets of intense spice flavor in your finished bread.
Combining the Wet Components
In your second bowl, add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk these ingredients vigorously until you achieve a smooth, homogenous mixture with no streaks of egg visible. The mixture should look creamy and well-emulsified at this point.
Bringing It All Together
Now comes the important part: pour your wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together with broad strokes, rotating the bowl as you work. Stop mixing as soon as you no longer see dry flour streaks—overmixing at this stage will result in a tough, dense loaf rather than the tender crumb we’re aiming for.
Adding the Final Touches
Scatter your dried cranberries and chopped pecans over the batter. Fold them in with just a few gentle strokes until they’re evenly distributed throughout. Transfer the batter to your prepared loaf pan, using the spatula to scrape every last bit from the bowl and smooth the top surface.
Baking to Perfection
Place the pan in the center of your preheated oven and bake for 60 to 70 minutes. Start checking around the 60-minute mark by inserting a wooden skewer or toothpick into the center. It should come out clean or with just a few moist crumbs clinging to it—if you see wet batter, continue baking and check every 5 minutes.
Cooling Properly
Once baked, let the bread rest in the pan for exactly 15 minutes. This resting period allows the structure to set, preventing the bread from falling apart when you remove it. After 15 minutes, use the parchment paper overhang to lift the loaf onto a wire rack where it can cool completely before slicing.
Serving Suggestions That Shine
This Cranberry Pecan Pumpkin Bread is delicious enough to enjoy plain, but a few simple additions can elevate it even further. Spread thick slices with softened cream cheese or whipped honey butter for an indulgent breakfast treat. Alternatively, toast slices lightly and drizzle with maple syrup for a warm, comforting snack.
Perfect Pairings
The bread pairs beautifully with your morning coffee or afternoon tea. For a more substantial breakfast, serve alongside scrambled eggs and crispy bacon. During the holidays, arrange slices on a platter with other quick breads and muffins for an impressive brunch spread.
Presentation Ideas
Cut the completely cooled loaf into thick slices and dust with powdered sugar for an elegant touch. You can also wrap individual slices in cellophane bags tied with ribbon for charming homemade gifts. For a dessert-style presentation, top warm slices with a scoop of vanilla ice cream and a sprinkle of cinnamon.
Creative Variations to Try
Chocolate Lover’s Version
Fold in 100 grams of dark chocolate chips along with the cranberries and pecans for a decadent twist. The bittersweet chocolate complements the pumpkin and spices surprisingly well, creating a more dessert-like loaf.
Tropical Twist
Replace the cranberries with chopped dried pineapple and substitute macadamia nuts for the pecans. Add a teaspoon of coconut extract to the wet ingredients for an unexpected but delightful island-inspired variation.
Extra Spicy Kick
Double the amount of ginger and add a pinch of cayenne pepper for those who love bold, warming flavors. This version is perfect for cold winter mornings when you need an extra kick to start your day.
Seed and Nut Medley
Instead of just pecans, try a mixture of chopped walnuts, pumpkin seeds, and sunflower seeds for added texture and nutritional value. Toast the seed mixture before folding it into the batter for maximum flavor impact.
Maple Glazed Edition
Whisk together 100 grams of powdered sugar with 2 tablespoons of pure maple syrup and drizzle over the cooled loaf. Allow the glaze to set for 15 minutes before slicing for a bakery-worthy presentation.
Make-Ahead and Storage Tips
Advance Preparation
You can prepare the dry ingredient mixture up to a week in advance and store it in an airtight container at room temperature. Similarly, measure out your cranberries and pecans ahead of time, keeping them sealed until ready to use. However, don’t mix the wet ingredients until you’re ready to bake, as the leavening agents begin working immediately once combined with liquid.
Room Temperature Storage
Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil. Store it in an airtight container at room temperature for up to three days. The bread actually improves slightly after a day as the flavors continue to develop and meld together.
Freezing for Later
This bread freezes exceptionally well, making it perfect for advance holiday baking. Wrap the completely cooled loaf tightly in plastic wrap, then again in aluminum foil, and place in a freezer-safe bag. Properly stored, it will maintain its quality for up to two months in the freezer.
Thawing Instructions
Remove the frozen loaf from the freezer and let it thaw overnight in the refrigerator, still wrapped. Alternatively, let it sit at room temperature for 3-4 hours until completely thawed. For individual slices, you can toast them directly from frozen for a quick breakfast option.
Important Notes for Success
Pumpkin Puree Selection: Always use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. Check the ingredient list—it should only say “pumpkin.” For the most accurate measurement, press the puree firmly into your measuring cup to eliminate air pockets.
Mixing Technique Matters: The key to a tender crumb is minimal mixing once wet and dry ingredients are combined. Stir just until you can no longer see streaks of flour—about 15-20 gentle folds should do it. Overmixing develops the gluten in the flour, resulting in a tough, chewy texture rather than the soft, cake-like crumb we want.
Oven Temperature Accuracy: Ovens can vary significantly in temperature, so consider using an oven thermometer to ensure accuracy. If your oven runs hot, reduce the temperature by 10°C to prevent over-browning. Conversely, if your oven runs cool, you may need to add 5-10 minutes to the baking time.
Testing for Doneness: Start checking your bread at the 60-minute mark, but don’t open the oven door before then as this can cause the bread to collapse. When you do test, insert the skewer into the very center of the loaf where it takes longest to cook. A few moist crumbs are fine, but raw batter means it needs more time.
Pan Size Importance: Using a different size pan will significantly affect baking time and texture. A wider pan will result in a flatter loaf that bakes faster, while a narrower pan creates a taller loaf that needs more time. Stick to the 23 x 13 cm measurement for best results.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin works beautifully in this recipe. Roast pumpkin chunks at 200°C until very soft, then puree in a food processor until completely smooth. Make sure to drain excess liquid through a fine-mesh strainer or cheesecloth, as fresh pumpkin tends to be wetter than canned, which could throw off the batter’s consistency.
Why did my bread sink in the middle?
A sunken center usually indicates one of three issues: opening the oven door too early during baking, underbaking the center, or using too much leavening agent. Make sure you’re measuring your baking powder and baking soda accurately with proper measuring spoons. Also, resist the urge to peek before the 60-minute mark, and always test for doneness before removing from the oven.
Can I make this into muffins instead?
Yes, this batter works wonderfully as muffins! Divide the batter among 12 lined muffin cups, filling each about three-quarters full. Reduce the baking time to 22-28 minutes at the same temperature. Start checking for doneness at 22 minutes—muffins are ready when a toothpick inserted in the center comes out clean.
What’s the best way to toast pecans?
Spread pecans in a single layer on a baking sheet and toast at 175°C for 5-7 minutes, stirring once halfway through. Watch them carefully as they can go from perfectly toasted to burnt quickly. You’ll know they’re ready when they’re fragrant and slightly darkened. Let them cool completely before chopping and adding to the batter.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 50 grams without significantly affecting the texture, though the bread will be noticeably less sweet. Keep in mind that sugar doesn’t just provide sweetness—it also contributes to moisture retention and tenderness. If you reduce it too much, the bread may become drier and won’t keep as well.
Is there a substitute for vegetable oil?
Melted coconut oil works as a 1:1 substitute and adds a subtle tropical flavor. Melted butter is another option, though it will give you a slightly denser crumb. For a healthier alternative, try using the same amount of unsweetened applesauce, though this will result in a less rich, more cake-like texture.
How can I tell if my baking powder and baking soda are still fresh?
To test baking powder, mix a teaspoon with hot water—it should bubble vigorously if it’s still active. For baking soda, mix a teaspoon with vinegar or lemon juice—fresh baking soda will fizz immediately. Both ingredients lose potency over time, so replace them every 6 months for best baking results.
Can I make this recipe dairy-free?
This recipe is naturally dairy-free as written! Just make sure your bread or cooking spray for greasing the pan is dairy-free, and you’re all set. The vegetable oil provides all the fat needed for a moist, tender crumb without any butter or milk.