Description
A delightful blend of sweet and nutty flavors, this Cranberry Pecan Pumpkin Bread is perfect for fall baking.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease your loaf pan.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine sugar, vegetable oil, and eggs, and beat until smooth. Stir in pumpkin until no streaks remain.
- Gradually fold dry ingredients into the pumpkin mixture until just combined.
- Fold in cranberries and pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- 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