Fall in love with this Pumpkin Cranberry Bread! Moist pumpkin loaf bursting with juicy cranberries and crunchy pecans, it’s a delightful combination of sweet, tart, and nutty flavors.
Pumpkin Cranberry Pecan Bread
Moist pumpkin bread studded with bright cranberries and crunchy pecans – a delicious and easy fall treat to add to your baking list!
Even here in Texas, the weather is starting to cool a bit and I find myself craving different kinds of sweets. Right now, anything with pumpkin is hitting the spot!
This pumpkin cranberry nut bread is a flavorful combination of my favorites: pumpkin, pecans, brown sugar, and dried cranberries. You get sweet, crunch, and tart in every bite!
Here’s another great thing about this bread. It tastes even better the next day if you have any leftovers. It also freezes well, so you can keep it on hand for whenever you want to have it later.
Since this recipe makes two loaves, it will be plenty for now, the next day, and maybe even some left to freeze!
Pumpkin cranberry bread is a classic you can enjoy in so many ways. Here are some of the ways I’ve used this batch.
- With my morning coffee
- Buttered and pan-toasted for a dessert
- Along the side of a light salad meal
- To take to a game day potluck
This is a bread that really does go with everything! — Sara
Ingredients
- 2 ¼ cup all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups finely packed light brown sugar
- ½ cup white sugar
- 15 ounce can of 100% pumpkin puree
- ½ cup vegetable oil
- 1 cup sweetened dried cranberries
- 1 cup chopped nuts (optional – pecans or walnuts)
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- 2 medium loaf pans
- Medium & Large Mixing Bowl
- Stand Mixer or Electric Hand Mixer
- Wire Cooling Rack
Instructions
To Prep: Preheat oven to 350°F and coat two loaf pans with non-stick cooking spray. I also used a piece of parchment paper to make it easier to lift the bread out after baking.
- Combine flour, pumpkin pie spice, baking powder, and salt in a large bowl.
- In another bowl combine eggs, brown and white sugars, pumpkin and oil and beat with a hand mixer or by hand until just combined.
- Add pumpkin mixture to the bowl of dry ingredients and stir until just moistened. Fold in cranberries and nuts.
- Spoon batter into the two prepared loaf pans and bake at 350 for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes then remove and finish cooling on a wire rack.
Prep Tips
- Cranberries – Find your dried cranberries in the same aisle of the grocery store as other dried fruit, such as raisins. This may either be in the snack aisle or the baking aisle. The bag of dried cranberries I had on hand were big, so I chopped them up a bit.
- Nuts – I used chopped pecans, but I’m sure walnuts would work great in this recipe as well.
- Pumpkin – Be sure to use canned pumpkin puree or 100% real pumpkin, NOT pumpkin pie filling, as pumpkin pie filling has added sweeteners and spices.
- Storage – Keep any leftover bread in an airtight container at room temperature for 3-4 days. It also freezes well. My favorite way to enjoy the leftover pumpkin cranberry bread is this: heat some butter up in a skillet. Put a slice or two of the bread in the pan and toast on each side. This takes the taste to a whole new level!
More Sweet Bread Recipes To Try
- Easy Apple Bread
- Banana Bread
- Irish Cream Pound Cake
- Friendship Banana Bread (No Nuts)
- Old Fashioned White Fruitcake
- Maple Walnut Banana Bread
Pumpkin Cranberry Bread Recipe (Printable Recipe Card)
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Pumpkin Cranberry Bread
Equipment
- large mixing bowl
- Wooden spoon
- 2 9x5 loaf pans
Ingredients
- 2 1/4 cup all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 1/2 cups finely packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 15 oz pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sweetened dried cranberries
- 1 cup chopped nuts pecans or walnuts
Instructions
- Preheat oven to 350°F and coat two loaf pans with non-stick baking spray and line with parchment paper.
- Combine flour, pumpkin pie spice, baking powder, and salt in a large mixing bowl.
- In another bowl combine eggs, brown and white sugars, pumpkin and oil and beat with a hand mixer or by hand until just combined.
- Add pumpkin mixture to the flour mixture and stir until just moistened.
- Fold in cranberries and nuts.
- Spoon into the two prepared loaf pans.
- Bake at 350 for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes then remove bread from pans and finish cooling on a wire rack.
Notes
- Cranberries - Find your dried cranberries in the same aisle of the grocery store as other dried fruit, such as raisins. This may either be in the snack aisle or the baking aisle. The bag of dried cranberries I had on hand were big, so I chopped them up a bit.
- Nuts - I used chopped pecans, but I’m sure walnuts would work great in this recipe as well.
- Storage - Keep any leftover bread in an airtight container at room temperature for 3-4 days. It also freezes well. My favorite way to enjoy the leftover pumpkin cranberry bread is this: heat some butter up in a skillet. Put a slice or two of the bread in the pan and toast on each side. This takes the taste to a whole new level!
Nutrition
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Hi Cindy, the amount of eggs was listed in the blog post itself, but it looks like it was accidentally left off the recipe card. I fixed it – thanks for letting me know! If you don’t mind, would you update or remove the 1-star rating since you haven’t made the recipe yet?