This extra delicious and supremely moist Cranberry Pecan Pumpkin Bread is bursting with fall flavors! So easy to make to and a guaranteed hit with friends and family this holiday season. This easy pumpkin bread recipe is sure to become a new family favorite.
Love pumpkin? We doo too! Make sure to try these Cinnamon Sugar Pumpkin Muffins and these easy Pumpkin Bars with the most incredible frosting!
Pumpkin Bread
We are finally in November which means it’s high time I start sharing more pumpkin recipes, amiright? We are just three short weeks away from Thanksgiving… anyone else shocked by that? Thanksgiving is coming soooo early this year!
I revamped one of my favorite pumpkin bread recipes with the addition of dried cranberries and pecans. I happen to be a huge fan of cranberries and pecans together and in this pumpkin bread? Outstanding you guys. (Love pecans and cranberries? You simply must try these Cranberry Pecan Brie Bites, Cranberry Pecan Mini Goat Cheese Balls (<<my favorite appetizer for the holidays!) and these gorgeous Cranberry Pecan Pinwheel Cookies.)
That pretty pop of color from the cranberries is gorgeous against the orange moist pumpkin bread. And trust me when I say moist – it really is so incredible! Pumpkin bread can be made with butter, oil, or applesauce. I used oil in the video below but frequently use applesauce in this recipe and it’s just as delicious.
A lot of people want to make pumpkin bread with fresh pumpkin – usually right after Halloween 🙂 You absolutely can do that. You will need to turn that pumpkin into pumpkin puree first which I show you how to do in this post.
How do you make pumpkin bread with canned pumpkin?
That’s really the only way I make unless I happen to have extra pumpkins on hand (see above). This particular recipe calls for two cups of canned pumpkin. When you see canned pumpkin or pumpkin puree in a recipe, you need to make sure that is what you are buying and not pumpkin pie filling. That is very different.
Make sure you scoop out the canned pumpkin and really press it well into the measuring cup to an accurate measurement. Pumpkin contains so much moisture that it’s very important to get this measurement as perfect as possible .
What Can I Make With Leftover Canned Pumpkin
This easy pumpkin bread recipe uses just over a can of pumpkin which is super annoying. I get it. What are you going to do with that leftover canned pumpkin? I gotcha covered. Here is what I would make:
- White Chocolate Pumpkin Pie Spice Fudge
- Sweet Pumpkin Empanadas
- Cinnamon Sugar Pumpkin Muffins
- Caramel Pumpkin Cheesecake Dip
- Pumpkin Cheesecake Banana Bread
What Do You Eat Pumpkin Bread With?
Your fingers! Kidding. But no, really, it’s bread. So slice it and eat it with your hands or be proper and place it on a plate and use a fork. If made properly, you don’t need to top pumpkin bread with anything – this bread is so moist and delicious on it’s own!
If you really want, a smear of softened butter or cream cheese can be delicious. Or, even a little drizzle of honey is a yummy way to go.
Watch How To Make Cranberry Pecan Pumpkin Bread
More Pumpkin Recipes:
- Baked Pumpkin Spice Donuts
- Pumpkin Butter Pecan Ice Cream
- Pumpkin Carrot Cake Cupcakes
- The BEST Pumpkin Chocolate Chip Cookies
- Pumpkin Coffee Cake
- Pumpkin Cheesecake Trifle
- One Bowl Caramel Pumpkin Blondies
How To Make Pumpkin Bread
Cranberry Pecan Pumpkin Bread
Ingredients
- 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. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- 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.
Andrea Barstow says
Delicious! We have a small pecan orchard, so I just had to try this. I used home-made pecan extract instead of vanilla! This recipe will be a keeper. Thanks for sharing it
Elaine says
Can fresh cranberries be used??
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Michele says
Can you use fresh cranberries instead of the dried?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Jared says
I made this and it was very good. Can you use fresh cranberries if you have them instead of the dried ones?
Trish - Mom On Timeout says
Thank you! I haven’t tried this recipe with fresh cranberries so I couldn’t say for sure but I think it would work!
anna says
I made it last night with fresh cranberries and it works fine!
Bonnie says
Can you substitute fresh cranberries for the dried?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Audra says
Can I use fresh cranberries instead of dried?
Trish - Mom On Timeout says
Yes! Just toss the cranberries in flour before adding to the mixture.
Connie Bramble says
I tried substituting coconut flour and coconut sugar, applesauce and Swerve brown sugar. The taste is good but the bread falls apart. Any suggestions?
Marilee Smalley says
I tried this and it was wonderful. I am making it again. I traded walnuts for pecans and used my own spice mix, other than that followed your recipe to the letter. This is a hit with my family. Thank you for sharing.
Jeannie Smith says
Made mine in a bundt pan. Don’t overcook. My 2nd time. I substitute 2 tsps of cinnamon for 2 tsps pumpkin pie spice. Also a can of pumpkin only has a cup and a half, recipe calls for 2 cups. I added 1 small individual applesauce to make Up the difference
Robin McGuire says
I noticed that also – a can is 15oz not 16oz as the recipe calls for. I’ve never used that much vanilla in a bread before. My bread is in the oven now! Smells great!
Becca says
My bread loafs turned out moist and delicious! Good recipe. Will save & make it again. How to post a pic of my bread loafs?
cmartcookie says
Well, I think I’ll just make half a recipe in one loaf and one of those other recipes, too! Lol! Just 2 of us… that’s a lot of bread. Looks beautiful!
K murdock says
Make the whole recipe… pour into mini loaf pans … bake. Cool. Wrap in wax paper, then foil. Place in ziploc bags and freeze! Then have it anytime. Keeps 3-4 months if frozen at zero degrees or colder. All the best
Jean says
Hi, I chance upon your recipe from a Facebook group member’s post last week, finally baked a loaf to try… Whoah, it’s super easy to make and the final product turns out very well too. Thank you for sharing this amazing recipe.
Jean
Singapore
Margaret Ellis says
Can I make jumbo muffins with this recipe?? Baking time and temperature please.
grace skipton says
Sounds good. I will try it. Thank you. Does it make just one loaf or two. Thank you for the recipe.
MrsC5 says
Yummy! I have a house full of hunters, so I made mine into mini-muffinsfor their continental style breakfast. Followed the recipe exactly, but baked them at 275° for 25min. This recipe made 4doz minies.. SO delicious! Thanks for a sharing your superb recipe! Blessings ❤