Pumpkin Bread With Pecans and Cranberries
This pumpkin bread with pecans and cranberries is a quintessential fall quick bread recipe. It not only tastes delicious but makes your home smell amazing as it bakes. For breakfast (or that mid-afternoon snack), a thick slice of homemade pumpkin loaf is so good with a cup of tea or coffee!
Ingredients
- Baking spray, to grease loaf pan
- 2 cups all-purpose flour, spoon into measuring cup and level off with a butter knife
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1.5 cups pumpkin puree (canned pumpkin), not pumpkin pie filling
- 1 cup dark brown sugar
- ½ cup granulated sugar
- ¾ cup melted unsalted butter, or vegetable oil
- ½ cup milk, like 2% or whole milk
- 2 large eggs
- 1.5 teaspoons vanilla extract
- ¾ cup chopped pecans, or chopped walnuts
- ½ cup dried sweetened cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9-inch x 5-inch loaf pan with baking spray, then line with some parchment paper (the parchment paper should cover the bottom and two longest sides of the loaf pan, with some parchment paper slightly overhanging the longest sides — this makes for easy removal of the pumpkin bread after it's baked). Then spray the parchment paper with baking spray. Set aside.
- In a bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt together until combined.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, melted butter, milk, eggs and vanilla extract until well combined.
- Combine dry ingredients (flour mixture) with wet ingredients (pumpkin mixture), mixing until there's no dry flour left (but don't overmix). Stir in cranberries and pecans.
- Pour pumpkin bread mixture into the prepared pan and bake for 70 to 80 minutes or until a wooden skewer or cake tester inserted in the centre of the bread comes out clean.Note: Because pans and ovens can vary, check on the pumpkin bread at the 60-minute mark to see how it's doing. If it's not done, continue baking until it is.Note: If your pumpkin bread starts to brown too quickly, you can loosely cover it with some aluminum foil.
- Allow the bread to cool for 10 minutes in the pan. Then remove the bread from the pan and allow it to fully cool on a cooling rack. Slice and serve. Enjoy!Note: Leftovers? Properly store cooled pumpkin bread in a resealable food storage bag or airtight container at room temperature and enjoy within 2 to 3 days. Alternatively, you can freeze it. To freeze, first let the loaf cool completely. Wrap it in plastic food wrap, then wrap it in aluminum foil (or just two layers of plastic food wrap). Place the wrapped loaf into a freezer-safe container and freeze for up to 3 months. Label the container with the recipe name and date it was made. When ready to enjoy, remove the pumpkin loaf from the container (but still leave wrapped) and let it thaw in the refrigerator overnight.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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