Can I use fresh cranberries instead of dried in cranberry pecan pumpkin bread?

Yes, you can use fresh cranberries. Roughly chop them and consider adding an extra tablespoon of sugar to balance the tartness. Be gentle when folding them into the batter to prevent over-coloring.

How do you keep pumpkin bread moist?

To keep pumpkin bread moist, use ingredients like canned pumpkin, oil or applesauce, and avoid overbaking. Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze cranberry pecan pumpkin bread?

Absolutely. Once completely cooled, wrap each loaf tightly in plastic wrap and aluminum foil, or place in an airtight freezer bag. It will keep in the freezer for up to 2 months.

What size loaf pan should I use for this pumpkin bread recipe?

This recipe is made for two 8×4-inch loaf pans. You can also use one 9×5-inch loaf pan, but the baking time may need to be increased slightly — up to 60–65 minutes.

Can I make cranberry pecan pumpkin bread gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Ensure other ingredients like baking powder are gluten-free too. Texture may vary slightly but will still be delicious.

Cranberry Pecan Pumpkin Bread – Easy Holiday Recipe

Description

This moist and flavorful cranberry pecan pumpkin bread is the perfect fall treat, filled with warm spices, tart cranberries, and crunchy pecans. Ideal for breakfast, gifting, or holiday gatherings.

Ingredients

Scale

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin (not pumpkin pie filling)
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce or canola oil
3 eggs, room temperature
1 tbsp vanilla extract
1 cup dried cranberries
1 cup chopped pecans, toasted (reserve a few for topping if desired)

Instructions

Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
In another bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the cranberries and chopped pecans. Reserve some pecans for topping, if desired.
Divide the batter evenly between the prepared loaf pans. Top with reserved pecans if using.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use oil instead of applesauce for a richer texture.
Add orange zest for a citrus twist.
Can be frozen for up to 2 months — wrap tightly.
Let the bread cool fully before slicing to avoid crumbling.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 170
Sugar: 12g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg