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Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread – The Best Fall Loaf for Thanksgiving and Beyond

  • Author: Lyndy
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10 slices) 1x

Description

This Cranberry Pecan Pumpkin Bread is the ultimate fall bake — moist, warmly spiced, and loaded with tangy cranberries and crunchy pecans. Perfect for Thanksgiving breakfasts, fall desserts, or edible gifts, it delivers bakery-level flavor with easy one-bowl prep. Each slice is soft, fragrant, and full of cozy autumn comfort.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • ¾ cup (180ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) buttermilk
  • 1 cup (100g) fresh or dried cranberries
  • ¾ cup (75g) chopped pecans
  • Optional glaze: ½ cup powdered sugar + 1 tbsp milk + ½ tsp vanilla

Instructions

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. Mix the Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  3. Combine the Wet Ingredients: In another bowl, whisk sugars, oil, eggs, pumpkin puree, and buttermilk until smooth.
  4. Combine and Stir: Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
  5. Fold In: Gently fold in cranberries and pecans for added texture.
  6. Bake: Pour batter into the prepared pan and bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Glaze: Cool for 10 minutes in the pan, then transfer to a rack. Once cooled, drizzle with optional glaze and slice to serve.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Do not overmix to maintain a soft, moist texture.
  • Add orange zest for extra brightness and holiday flavor.
  • To make nut-free, skip pecans or replace with white chocolate chips.
  • This loaf freezes beautifully — wrap tightly for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 270
  • Sugar: 21g
  • Sodium: 190mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: Cranberry Pecan Pumpkin Bread, Thanksgiving Quick Bread, Fall Baking Bread, Moist Pumpkin Loaf, Easy Cranberry Sweet Bread, Holiday Pumpkin Bread, Pumpkin Loaf with Buttermilk, Pumpkin Bread with Nuts, Festive Fall Recipes, Cranberry Pumpkin Bread

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Find it online: https://lyndyskitchen.com/cranberry-pecan-pumpkin-bread/