Description
This cranberry pecan pumpkin bread holiday recipe delivers everything you want in a festive baked good. It's incredibly moist thanks to the pumpkin puree, with a perfect flavor balance from tart cranberries and buttery pecans. The warm spices fill your home with an irresistible holiday aroma, making it a cherished family tradition.
Ingredients
3 cups All-purpose flour
2 cups Granulated sugar
1 can (15 oz) Pumpkin puree
1 cup Vegetable oil
4 Large eggs
1½ cups Fresh or frozen cranberries
1 cup Chopped pecans
2 teaspoons Baking soda
2 teaspoons Ground cinnamo
1 teaspoon Ground nutmeg
½ teaspoon Ground ginger
1 teaspoon Salt
1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F. Grease two 9×5-inch loaf pans thoroughly
- Whisk together the dry ingredients in a large bowl
- In another bowl, beat the eggs lightly and add pumpkin puree, vegetable oil, and vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently
- Fold in the cranberries and pecans gently
- Divide the batter evenly between the two prepared pans
- Bake for 60-70 minutes until a toothpick comes out clea
- Cool the loaves in the pans for 15 minutes, then transfer to a wire rack
Notes
Use pure pumpkin puree, not pumpkin pie filling.
If using frozen cranberries, do not thaw them first.
Toast the pecans beforehand for enhanced flavor.
- Prep Time: 10 mins
- Cook Time: 60-70 mins
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 17g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg