Description
A moist and flavorful pumpkin bread infused with spices, tart cranberries, and crunchy pecans, perfect for autumn.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar (or brown sugar)
- 1 cup pumpkin puree
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped cranberries
- ¾ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it lightly or lining it with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl until smooth.
- Combine sugar, pumpkin puree, vegetable oil, eggs, and vanilla in a large mixing bowl and whisk until smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the cranberries and pecans until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick comes out clean with moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for a week. For long-term storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin bread, fall recipes, cranberry bread, baked goods, holiday baking