Cranberry Pecan Pumpkin Bread
Autumn is the perfect time for cozy baking, and nothing captures the spirit of the season quite like Cranberry Pecan Pumpkin Bread. This deliciously moist bread is filled with the warm flavors of fall, making it an ideal treat for breakfast, dessert, or a snack with your afternoon tea. The mix of tart cranberries and crunchy pecans adds a delightful contrast to the soft, spiced pumpkin base.
Why make this recipe?
This Cranberry Pecan Pumpkin Bread is more than just a seasonal delight; it’s packed with flavor and nutrients from pumpkin and nuts. It’s simple to make, uses pantry staples, and is an excellent way to use up canned pumpkin. Plus, you can enjoy it fresh out of the oven or freeze it for later, making it both a comforting and convenient recipe.
How to prepare Cranberry Pecan Pumpkin Bread
Ingredients:
- 🍞 2 cups all-purpose flour
- 🥄 1 teaspoon baking soda
- 🥄 1/2 teaspoon baking powder
- 🍂 1 teaspoon ground cinnamon
- 🍂 1/2 teaspoon ground nutmeg
- 🧂 1/2 teaspoon salt
- 🥄 1 cup sugar
- 🥄 1/2 cup brown sugar
- 🎃 1 cup canned pumpkin
- 🥄 1/2 cup vegetable oil
- 🥚 2 large eggs
- 🍦 1 teaspoon vanilla extract
- 🍒 1 cup fresh or frozen cranberries, chopped
- 🌰 1/2 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. 🏠
- In a large bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk together until mixed. 🥣
- In a separate bowl, whisk together the sugar, brown sugar, canned pumpkin, vegetable oil, eggs, and vanilla extract. 🍬🎃
- Pour the pumpkin mixture into the dry ingredients and stir until just combined. Be careful not to overmix! 👩🍳
- Gently fold in the chopped cranberries and pecans until evenly distributed. 🍒🌰
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. 🕒
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. ❄️
How to serve Cranberry Pecan Pumpkin Bread
Slice up your Cranberry Pecan Pumpkin Bread and serve it plain, or enjoy it with a pat of butter or cream cheese for extra richness. It pairs perfectly with a warm beverage, making it an excellent addition to your brunch table or holiday gatherings. ☕🍵
How to store Cranberry Pecan Pumpkin Bread
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to four days. If you want to keep it longer, wrap it tightly in plastic wrap and aluminum foil, then freeze it for up to three months. Just make sure to thaw it in the fridge overnight before serving! ❄️
Tips for preparing Cranberry Pecan Pumpkin Bread
- Use fresh cranberries for a burst of juicy flavor, but frozen cranberries work just as well—there’s no need to thaw them first! 🥶
- For added sweetness, consider mixing in chocolate chips or dried fruit.
- If you’re a spice lover, feel free to increase the ground cinnamon or nutmeg to your taste.
Variations
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
- Add a streusel topping made from flour, sugar, cinnamon, and butter for a crunchy finish.
- Experiment with other nuts, like walnuts or almonds, instead of pecans for a different flavor profile. 🌰🥜
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin; just make sure to puree it until smooth before adding.
2. Why did my bread sink in the middle?
This could happen if the batter is overmixed or if the oven temperature is too low. Make sure to mix gently and use an oven thermometer to check the temperature.
3. Can I add other fruits or nuts to the bread?
Absolutely! You can experiment with different fruits like blueberries or bananas and nuts like walnuts or almonds.
Enjoy this delightful mix of flavors and textures, and happy baking! 🍞🎃🍒🌰