Description
This dense, moist pumpkin bread balances earthy autumn spices with the tart brightness of fresh cranberries and the crunch of toasted pecans. Perfectly calibrated, this easy quick bread is an ideal holiday treat or brunch centerpiece that maintains its structure beautifully. By using real pumpkin puree and room temperature ingredients, you can achieve a professional-grade loaf with a robust crust and tender, flavorful crumb every time.
Ingredients
1 cup pumpkin puree (plain)
1 cup fresh cranberries
0.75 cup chopped pecans
2 cups all-purpose flour
1.5 cups granulated sugar
2 tsp pumpkin pie spice
2 large eggs
0.5 cup vegetable oil
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard nine by five inch loaf pan thoroughly.
Whisk the dry ingredients together in a large mixing bowl.
In a separate bowl, whisk the pumpkin puree, eggs, and vegetable oil until smooth.
Fold the wet ingredients into the dry mixture until just combined.
Fold in the fresh cranberries and toasted pecans gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure you use plain pumpkin puree, not pre-spiced pumpkin pie filling. For a deeper flavor, use light brown sugar instead of granulated. Toasting the pecans in a dry pan for 3-5 minutes before adding to the batter significantly enhances their earthiness. Store the bread in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg