Is there anything that smells more like autumn than a loaf of warm, spiced pumpkin bread baking in the oven? This incredible, from-scratch Cranberry Pecan Pumpkin Bread is the ultimate cozy fall treat. We’re talking an impossibly moist, tender, and deeply spiced pumpkin bread, absolutely loaded with sweet-tart dried cranberries and crunchy, toasted pecans. It’s the perfect companion for a cup of coffee on a crisp morning, a lovely afternoon snack, or a beautiful homemade gift for the holidays.
This isn’t just another pumpkin bread recipe; it’s your definitive guide to a flawless, super-moist quick bread that never fails. Forget dry, crumbly, or bland pumpkin loaves. We’ll show you the simple but crucial secrets to the most tender pumpkin bread you’ve ever had. This is a timeless, beloved classic for a reason, and this is the only recipe you’ll ever need.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Fall Quick Bread
What makes this Pumpkin Bread so spectacularly delicious is its incredible, melt-in-your-mouth texture and its classic, cozy flavor. This recipe is a masterpiece of simple, rustic baking. The bread itself is a super-moist and tender, oil-based pumpkin spice quick bread. The use of oil is the secret that guarantees a moist crumb that stays soft for days. The loaf is infused with the warm, aromatic flavor of a classic fall pumpkin pie spice blend and is absolutely packed with a festive and textural combination of chewy, sweet-tart dried cranberries and rich, buttery, toasted pecans.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes (plus cooling) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 2 loaves (about 10 slices each) |
The Baker’s Pantry: The Essential Ingredients
The beauty of this classic recipe is in its simplicity, which means the quality of your ingredients and the proper technique are absolutely paramount.
- The Perfect Pumpkin Bread:
- Canned Pumpkin Puree: It is absolutely crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. The pure puree provides the signature fall flavor, a beautiful orange color, and a huge amount of moisture.
- Applesauce OR Oil: This recipe offers a fantastic choice! Using canola oil is the classic secret to an unbelievably moist and tender crumb that stays soft for days. For a healthier, lower-fat option, an equal amount of unsweetened applesauce also provides fantastic moisture and a slightly lighter texture.
- The Spices: A generous amount of a classic, warm, and perfectly balanced fall pumpkin pie spice blend is the key to that signature, cozy flavor.
- The Festive Add-ins:
- Toasted Pecans: For the best, most intense, and nuttiest flavor, it is highly recommended to toast your pecans before you chop and add them to the batter. This simple, 5-minute step makes a world of difference!
- Dried Cranberries: A cup of sweet-tart dried cranberries adds a wonderful, chewy texture and a beautiful, jewel-toned pop of color and flavor that perfectly complements the warm spices.
The Quick Bread Masterclass: The Secret to a Perfect Loaf
This recipe uses the classic “muffin method,” a foundational technique in baking. Here’s why each step is so important:
- Separate Wet and Dry: By whisking your dry ingredients in one bowl and your wet ingredients in another, you are ensuring everything is evenly distributed before they are combined.
- Don’t Overmix!: This is the single most important, non-negotiable secret to a tender, not tough, quick bread. When you combine the wet and dry ingredients, you want to stir them together just until the flour is moistened. A few lumps in your batter are perfectly okay! Overmixing will overdevelop the gluten in the flour, which is the number one culprit behind a dry, dense, and tough bread.
Step-by-Step to the Best Pumpkin Bread
This elegant dessert is a joy to prepare.
Step 1: Prepare the Pans and Mix the Batter
Step 1: First, preheat your oven to 350°F (175°C). Generously grease two 8×4-inch loaf pans and line them with parchment paper, leaving a small overhang on the sides to act as “handles” for easy removal.
Step 2: In a large bowl, whisk together the 3 cups of all-purpose flour, the 1 teaspoon of salt, the 1 teaspoon of baking powder, the 1 teaspoon of baking soda, and the 4 teaspoons of pumpkin pie spice.
Step 3: In a separate, medium bowl, whisk together the 2 cups of canned pumpkin, the 2/3 cup of brown sugar, the 2/3 cup of granulated sugar, the 1 cup of applesauce or oil, the 3 large, room temperature eggs, and the 1 tablespoon of vanilla extract.
Step 4 (The Most Important Step!): Pour the wet ingredients into the dry ingredients. Use a rubber spatula to stir the mixture just until it is moistened and combined.
Step 5: Gently fold in your 1 cup of dried cranberries and 1 cup of chopped, toasted pecans.
Part 2: Bake to Golden Perfection and Cool
Step 1: Pour half of the batter into each of your prepared loaf pans and smooth the tops. You can sprinkle a few extra reserved pecans on top if you desire. Step 2: Bake for 50 to 55 minutes. You will know the loaves are perfectly done when they have a beautiful, deep golden-brown crust and a toothpick inserted into the center of the loaf comes out clean. Step 3: Let the loaves cool in their pans on a wire rack for 10 minutes before you use the parchment paper handles to carefully lift them out and transfer them to the rack to cool completely.
Pumpkin Bread (with Cranberries & Pecans!)
A classic recipe for a moist and flavorful cranberry pecan pumpkin bread, perfect for the fall season. This quick bread is made with a simple batter featuring canned pumpkin, a warm blend of pumpkin pie spice, and either applesauce or oil for moisture. The batter is studded with sweet dried cranberries and toasted pecans for extra flavor and texture. The recipe makes two loaves, which are baked until a toothpick inserted in the center comes out clean.
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 puree
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce OR canola oil
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted
Instructions
- Preheat the oven to 350°F. Grease and line two 8×4-inch loaf pans with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a separate medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
- Fold in the dried cranberries and toasted pecans.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Let the loaves cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
Notes
- This is a classic ‘quick bread’ recipe, meaning it is leavened with baking powder and/or soda, not yeast.
- Be careful not to overmix the batter after combining the wet and dry ingredients; mix just until no dry streaks of flour remain. Overmixing can result in a tough, dense bread.
- Toasting the pecans before adding them to the batter is a key step that enhances their nutty flavor.
- The recipe makes two loaves, so you can enjoy one now and freeze the other for later.
Storage and Make-Ahead Tips
- Make-Ahead: This pumpkin bread is a perfect make-ahead treat! The flavors actually become even deeper and more delicious on the second day.
- Storage: Store the finished pumpkin bread, well-wrapped in plastic wrap or in an airtight container, at room temperature for up to 5 days.
- Freezing: This bread freezes beautifully! You can freeze it either whole or in individual slices. Wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a truly moist pumpkin bread?
The secret is to use a liquid fat, like the oil or the applesauce in this recipe. Because oil and applesauce are liquids at room temperature, they create a final bread that is noticeably moister and stays softer for much longer than a traditional butter-based quick bread.
Q2: How do I keep my quick bread from being dense and tough?
The non-negotiable secret is to not overmix your batter. When you are combining your wet and your dry ingredients, you want to stir them together only until the last streaks of flour have disappeared. A few small lumps in the batter are a good sign! Overmixing will create a tough, dense, and dry loaf.
Q3: Can I make this pumpkin bread ahead of time?
Yes, absolutely! This is an ideal make-ahead recipe. You can bake the loaves a day or two in advance and store them, well-wrapped, at room temperature. In fact, many people find that the flavor and texture are even better on the second day!
Q4: Can I make this recipe in a different kind of pan?
Yes! If you do not have two loaf pans, you can bake this recipe in one 10- or 12-cup bundt pan. You will need to increase the baking time to about 60-70 minutes. You can also bake the batter in a muffin tin to make about 24 delicious pumpkin muffins (bake for 20-25 minutes).
Q5: What is the difference between canned pumpkin puree and pumpkin pie filling?
It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final bread much too sweet and improperly spiced.