Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread

The aroma of warm spices and toasted nuts wafts through the kitchen, heralding the arrival of Cranberry Pecan Pumpkin Bread. This delightful recipe is a perfect blend of sweet and nutty, filling your home with a sense of coziness and comfort. Follow this step-by-step guide to create a moist, tender loaf that bursts with flavor in every bite. It’s an inviting dish that combines the earthiness of pumpkin, the tartness of cranberries, and the crunch of pecans, making it an ideal addition to your fall baking repertoire.

History / Fun Fact

Cranberry Pecan Pumpkin Bread draws its inspiration from the traditional pumpkin bread celebrated across North America, particularly during the fall harvest and Thanksgiving. The blend of pumpkin and spices is reminiscent of classic pumpkin pie, yet this bread offers a more versatile approach, suitable for breakfast or dessert. Interestingly, cranberries are one of the few fruits native to North America, first cultivated by Native American tribes. Mixed with pecans, another emblematic ingredient of Southern cooking, this bread tells a story of cultural inheritance, combining flavors from different regions and traditions into one delightful loaf.

Ingredients

Gather your ingredients to create this scrumptious Cranberry Pecan Pumpkin Bread. You will need:

• 3 cups all-purpose flour: A light, airy base that provides a tender texture.
• 2 cups canned pumpkin (not pumpkin pie filling): Creamy and rich, adding moisture and a natural sweetness.
• 1 cup dried cranberries: Tart little gems burst with flavor, complementing the sweetness of the pumpkin.
• 1 cup pecans: Toasted for a nutty crunch that gives depth to every slice.
• 1 cup sugar: Sweet granules that balance the tartness of the cranberries.
• 1/2 cup vegetable oil: A light, neutral oil that ensures moistness without overpowering flavors.
• 3 eggs: The binding agents that contribute to the bread’s richness.
• 1 teaspoon baking powder: The leavening agent that gives rise to the loaf.
• 1 teaspoon baking soda: Works with the acidic components for a perfect rise.
• 1 teaspoon cinnamon: Warm and aromatic, it envelops the bread in a cozy hug.
• 1/2 teaspoon nutmeg: A slightly sweet and spicy note that elevates the other flavors.
• 1/2 teaspoon salt: Enhances the sweetness while balancing the flavors.

Cooking Time & Tips for Cranberry Pecan Pumpkin Bread

Preparing this stunning loaf can be both quick and slow depending on your mood and schedule. If you opt for quick preparation, have your ingredients measured and ready to go. However, if you have time to spare, taking a moment to toast the pecans enhances their nutty aroma and flavor. Enjoy the process, allowing the fragrant spices to slowly mingle as you mix the ingredients.

Be sure to keep a close eye on your bread as it bakes. Every oven is different; if you’re unsure, start checking around the 60-minute mark for doneness. A toothpick inserted in the center should come out clean, indicating that your creation is ready to be enjoyed!

Step-by-Step Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While you’re waiting, grease your loaf pan with a bit of oil to ensure that your bread slides out easily once baked.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended. The aroma of spices will already start to fill your kitchen, creating an atmosphere of warmth.

3. Prepare the Wet Mixture: In another bowl, combine the sugar, vegetable oil, and eggs. Beat them together until the mixture is smooth and homogenous. Next, stir in the creamy canned pumpkin, making sure to blend until no streaks remain; the mixture should be soft and inviting.

4. Combine Mixtures: Gradually fold the dry ingredients into the pumpkin mixture. Gently stir until just combined, being careful not to overmix. The batter should remain thick and slightly lumpy, hinting at the delicious texture of your bread.

5. Add Fruits and Nuts: It’s time to fold in the tart dried cranberries and crunchy pecans. The colors of the cranberries and nuts will create a beautiful speckled appearance in the batter, promising a delightful visual treat once it’s baked.

6. Transfer to Pan: Carefully pour the thick batter into the prepared loaf pan, using a spatula to smooth the top. As you do so, savor the captivating scent of the spices wafting through the air.

7. Bake to Perfection: Place the pan in the preheated oven and bake for 60-70 minutes. The anticipation will build as delicious smells fill your kitchen. Keep a close eye on the loaf as it rises and turns golden brown.

8. Cool Before Serving: Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This step is crucial, as it allows the crust to firm up and the flavors to develop further.

Serving Suggestions & Occasions

Cranberry Pecan Pumpkin Bread is perfect for any occasion. Enjoy it warm with a smear of butter or cream cheese for breakfast, or serve it as a delightful accompaniment to your afternoon tea. It makes an excellent dessert for Thanksgiving or a charming gift to share during the holidays. Each slice can be topped with toasted pecans or garnished with a sprinkle of cinnamon for an extra touch of flair.

Common Mistakes for Cranberry Pecan Pumpkin Bread

• Overmixing the Batter: Careful not to overmix the batter when combining wet and dry ingredients; a few lumps are okay. Overmixing can lead to a dense, tough loaf.
• Incorrect Baking Temperature: Oven calibration varies; an inaccurate temperature can lead to undercooked or overcooked bread. Always use an oven thermometer for accuracy.
• Not Checking for Doneness: The toothpick test is your best friend. Make sure to check the inside of your loaf for doneness; baking times can vary widely based on the oven and pan used.

Healthier Alternatives & Variations

For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour, maintaining a wholesome texture while adding fiber. Replace sugar with a natural sweetener like maple syrup or agave nectar; just adjust the amount appropriately. For a gluten-free option, use an all-purpose gluten-free flour blend. You can also consider adding spices like cardamom or a dash of vanilla extract for enhanced flavor.

FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but be sure to cook and puree the pumpkin until smooth to mimic the texture of canned pumpkin.

2. Can I freeze Cranberry Pecan Pumpkin Bread?
   Absolutely! Once cooled, wrap it tightly in plastic wrap and store it in an airtight container for up to three months.

3. How do I know if my bread is fully baked?
   Insert a toothpick into the center; if it comes out clean or with only a few crumbs, your bread is done!

4. What can I use instead of eggs for a vegan option?
   Substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

5. Is it important to toast the pecans?
   While optional, toasting enhances their flavor, making your bread even more delicious.

6. What other add-ins can I use?
   Feel free to experiment with walnuts, sunflower seeds, or even chocolate chips for a sweeter treat!

Conclusion

Now that you have the complete recipe for Cranberry Pecan Pumpkin Bread, it’s time to embrace the aromas and flavors that will fill your kitchen. This delightful loaf is not just a recipe; it’s an experience that invites warmth and joy into your home. Don’t wait too long—gather your ingredients and start mixing. Discover the happiness that comes from your own oven and treat yourself to this wholesome delight today!

Cranberry Pecan Pumpkin Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: melon-claire
• Total Time: 85 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful blend of sweet and nutty flavors, this Cranberry Pecan Pumpkin Bread is perfect for fall baking.

---

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 cups canned pumpkin (not pumpkin pie filling)
• 1 cup sugar
• 1/2 cup vegetable oil
• 3 eggs
• 1 cup dried cranberries
• 1 cup pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease your loaf pan.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine sugar, vegetable oil, and eggs, and beat until smooth. Stir in pumpkin until no streaks remain.
4. Gradually fold dry ingredients into the pumpkin mixture until just combined.
5. Fold in cranberries and pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, checking for doneness with a toothpick.
8. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For added flavor, consider toasting the pecans before mixing them in. Additionally, check for doneness with a toothpick.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 10g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg