Description
Cranberry Pecan Pumpkin Bread
Fall is in the air, and what better way to celebrate than with this moist Cranberry Pecan Pumpkin Bread? The perfect blend of sweet cranberries and nutty pecans, this bread is bursting with the cozy flavors of autumn. Whether you enjoy it as a morning treat or a comforting evening snack, this recipe is sure to become a family favorite. Plus, it’s incredibly easy to make!
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
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)
Directions:
1. Preheat oven to 350°F. Grease and line two 8×4 inch loaf pans.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. In a separate bowl, mix pumpkin, sugars, applesauce/oil, eggs, and vanilla.
4. Combine wet and dry ingredients, mix until just combined.
5. Fold in cranberries and pecans. Pour into loaf pans.
6. Bake for 50-55 mins. Cool and enjoy!
Prep Time: 10 mins
Kcal: 170 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect pumpkin bread every time. First, preheat your oven to 350°F (175°C). Thoroughly grease two 8×4 inch loaf pans and line them with parchment paper for easy removal. Next, in a large mixing bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon each of salt, baking powder, and baking soda, and the 4 teaspoons of pumpkin pie spice. Ensure these dry ingredients are fully integrated. In a separate, medium-sized bowl, combine the 2 cups of canned pumpkin, 2/3 cup brown sugar, 2/3 cup granulated sugar, 1 cup of applesauce (or oil), 3 room-temperature eggs, and 1 tablespoon of vanilla extract. Whisk until the mixture is smooth and homogenous.
Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula, gently fold the two together until just combined; overmixing will lead to a tough, dense bread. Finally, gently fold in the 1 cup of dried cranberries and 1 cup of toasted, chopped pecans until they are evenly distributed. Divide the batter evenly between the two prepared loaf pans. Bake on the center rack for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Serving Suggestions
This versatile bread is delicious on its own, but can be elevated for any occasion. For a simple breakfast, toast a slice and spread with cream cheese or salted butter. For a decadent dessert, serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It also pairs wonderfully with a hot cup of coffee, chai tea, or apple cider. Consider making mini-loaves to give as heartfelt homemade gifts during the holiday season.
How-to Summary
In short: Mix dry ingredients (flour, spices, leaveners, salt). Mix wet ingredients (pumpkin, sugars, applesauce/oil, eggs, vanilla). Combine wet and dry mixtures gently. Fold in cranberries and toasted pecans. Bake in prepared pans at 350°F for 50-55 minutes. Cool before slicing.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Yes, but ensure it’s pureed and drained of excess liquid. You’ll need about 2 cups of homemade puree.
How should I store this bread? Once completely cool, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Can I substitute the nuts? Absolutely. Walnuts make an excellent substitute for pecans, or you can omit nuts entirely for an allergy-friendly version.
Why is my bread dense or gummy in the middle? This is often caused by overmixing the batter or underbaking. Mix only until the flour disappears and always test for doneness with a toothpick.
Can I make this recipe into muffins? Definitely. Fill lined muffin cups 2/3 full and bake at 350°F for 20-25 minutes.
Common Mistakes to Avoid
- Overmixing the batter: This develops the gluten in the flour, resulting in a tough, chewy texture instead of a tender crumb.
- Using cold eggs: Room-temperature eggs incorporate more evenly, creating a better emulsion and a more uniform rise.
- Skipping the toasting step for pecans: Toasting nuts enhances their flavor and crunch, which can be lost during baking if added raw.
- Not testing for doneness properly: Ovens vary. Rely on the clean toothpick test rather than the timer alone to prevent underbaking.
Conclusion
This Cranberry Pecan Pumpkin Bread is the quintessential fall bake, masterfully balancing sweet, tart, and nutty flavors in a wonderfully moist loaf. Its straightforward method yields impressive results, making it perfect for both novice bakers and seasoned pros. By following this enhanced guide and avoiding common pitfalls, you’re guaranteed a delicious treat that fills your home with the warm, inviting aroma of autumn. Enjoy the process and the delightful results!