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A slice of warm cranberry pecan pumpkin bread on a wooden board, surrounded by scattered pecans and cranberries.

Cranberry Pecan Pumpkin Bread

A moist and flavorful pumpkin bread packed with cranberries and pecans, perfect for fall baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Mix pumpkin, oil, sugars, eggs, and vanilla until smooth.
  3. Combine dry ingredients; add to wet mixture and mix.
  4. Fold in cranberries and pecans.
  5. Pour batter into pan and bake 60-70 minutes; cool before serving.

Notes

Store in an airtight container for up to 3 days.