There’s nothing quite like the aroma of freshly baked Cranberry Pecan Pumpkin Bread wafting through your home. This delightful loaf is moist, flavorful, and packed with the warm spices of fall. After baking this recipe countless times for family gatherings and Thanksgiving feasts, I can confidently say it’s an unforgettable addition to any autumn table.
Why Make This Recipe
- Irresistible Flavor: The combination of pumpkin, tart cranberries, and crunchy pecans creates a harmonious blend that dances on your taste buds.
- Nutrient-Rich: Pumpkin adds fiber, vitamins, and a splash of color, making this bread a nutritious treat.
- Easy to Bake: With a straightforward method, this recipe is perfect for home bakers of all skill levels.
- Versatile Serving Options: Whether as a breakfast muffin or a dessert, it suits any occasion beautifully.
- Personal Insight: I love making this bread for potlucks; it never fails to impress friends and family, making it a cherished recipes I keep returning to each fall.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 1 hour 15 minutes
- Servings: 8-10 slices
- Difficulty level: Easy
This delightful bread is baked in a loaf pan, creating a wonderfully moist texture and a beautiful crust.
My Experience Making This Recipe
Throughout my journey in perfecting this Cranberry Pecan Pumpkin Bread, I’ve learned that letting the batter rest for a short time before baking really enhances its texture. The first time I made it, I found the batter to be a bit thin, but adjusting the flour measurements helped me achieve that perfect doughy consistency I was aiming for.
How to Make Cranberry Pecan Pumpkin Bread
Making this recipe is a joy! You start by mixing wet ingredients like pumpkin puree, eggs, and oil. Then, you’ll gently combine these with dry ingredients, ensuring not to overmix. Fold in the cranberries and pecans, and pour the vibrant batter into your prepared loaf pan. Expect your kitchen to fill with the warm scent of cinnamon and nutmeg as it bakes to golden perfection.
Expert Tips for Success
- Choose the Right Pumpkin: Stick to canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Chop Nuts Uniformly: Ensure your pecans are roughly the same size for even distribution and perfect crunch.
- Test for Doneness: To check if your bread is done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool Completely: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to avoid sogginess.
- Use Quality Ingredients: Fresh spices and high-quality maple syrup will elevate the flavor noticeably.
How to Serve Cranberry Pecan Pumpkin Bread
Slice and serve this bread warm, topped with a dollop of butter or cream cheese for an extra touch of luxury. It pairs beautifully with a hot cup of coffee or spiced tea. You can also present it on a rustic wooden board, garnished with extra cranberries and pecans for a festive touch.
Storage and Reheating Guide
To store your bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze individual slices in an airtight container for up to 3 months. When reheating, simply pop a slice in the microwave for 20-30 seconds or toast it lightly for a warm, crunchy treat.
Recipe Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
- Dairy-Free Adaptation: Use coconut oil instead of butter and swap yogurt with a non-dairy alternative.
- Flavor Twists: Add a teaspoon of orange zest for a citrusy kick or a pinch of ginger for extra spice.
- Nut-Free: Omit pecans altogether or replace them with seeds for added crunch without allergens.
Nutritional Highlights
This bread is rich in Vitamin A from the pumpkin, providing immune support and vision health. It also contains healthy fats from the pecans. Each slice is roughly 180 calories, offering a wholesome option for breakfast or snacks.
Allergen information: Contains gluten, nuts, and eggs. Modify accordingly for dietary needs.
Troubleshooting Common Issues
- Bread is Too Dense: Make sure not to overmix the batter; this can lead to tough bread. Gentle folding is key.
- Bread Doesn’t Rise: Check your baking powder’s freshness; expired leavening agents won’t work effectively.
- Bread is Dry: Ensure you’re measuring your flour accurately, and avoid overbaking to maintain moisture.
Frequently Asked Questions
1. Can I use fresh cranberries instead of dried ones?
Yes! Fresh cranberries are great, just ensure they’re chopped and may require slightly longer baking time.
2. Is this recipe suitable for freezing?
Absolutely! Wrap the bread securely before freezing, and it can last up to 3 months.
3. Can I make muffins with this recipe instead?
Yes! Simply adjust the baking time to around 20-25 minutes for muffins, using a muffin tin instead of a loaf pan.
4. What’s the best way to decorate the bread for a holiday table?
Consider drizzling it with a simple glaze made from powdered sugar and maple syrup, then topping with additional toasted pecans for that festive flair!
Cranberry Pecan Pumpkin Bread
- Total Time: 75 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
A moist and flavorful loaf packed with warm spices, perfect for autumn gatherings.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup fresh or dried cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- In another bowl, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Fold in cranberries and pecans.
- Pour the batter into a greased loaf pan.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
For best results, allow the batter to rest before baking. Use canned pumpkin puree for best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American