Cranberry Pecan Pumpkin Bread

What the heck is this?

Okay, so you want fall in a loaf pan? This is it. We’re talking about the most perfectly spiced, ridiculously moist pumpkin bread loaded with tart cranberries and crunchy pecans. This isn’t your basic pumpkin bread that tastes like cardboard with a hint of cinnamon — this is the real deal that makes your kitchen smell like a cozy coffee shop and has people knocking down your door for the recipe.

The secret? We’re using actual pumpkin puree (not pumpkin pie filling, don’t be that person), real butter, and a spice blend that’ll make you forget about those overpriced coffee shop versions. The cranberries add these little bursts of tartness that cut through all that rich, sweet pumpkin flavor, and the pecans give you that satisfying crunch in every bite. My neighbor literally stops by every time she smells this baking. It’s become a problem.

Why You’ll Love This Recipe

Makes your house smell like fall threw up in the best way possible.

Stays moist for days (seriously, it gets better with time).

Perfect for breakfast, snack, or dessert — it’s that versatile.

Great for gift-giving without breaking the bank.

Uses one bowl and basic ingredients you probably have.

Freezes beautifully for future pumpkin emergencies.

The Good Stuff You’ll Need

For the Bread:

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/3 cup vegetable oil

1/2 cup melted butter (cooled slightly)

2 large eggs

1 1/2 cups granulated sugar

1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)

1/3 cup water

For the Mix-Ins:

1 cup dried cranberries

1 cup chopped pecans

1 tbsp flour (for tossing)

For the Optional Glaze:

1 cup powdered sugar

2-3 tbsp milk

1/2 tsp vanilla extract

Pinch of salt

Let’s Do This

Step 1: Prep Your Situation

Preheat oven to 350°F and grease two 8×4 inch loaf pans (or one 9×5 inch pan).

Toss cranberries and pecans with 1 tbsp flour in a small bowl. This keeps them from sinking to the bottom.

Step 2: Mix the Dry Stuff

In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Make sure there are no lumps — nobody wants spice clumps in their bread.

Step 3: Wet Ingredients Magic

In another bowl, whisk together oil, melted butter, eggs, and sugar until smooth.

Add pumpkin puree and water, whisking until completely combined.

The mixture should be smooth and gorgeous orange.

Step 4: Bring It Together

Pour the wet ingredients into the dry ingredients and gently fold together until just combined.

Don’t overmix — a few lumps are totally fine. Overmixing makes tough bread.

Fold in the flour-coated cranberries and pecans.

Step 5: Bake Like a Pro

Divide batter evenly between prepared pans.

Bake for 60-65 minutes (or 70-75 for a single large loaf) until a toothpick inserted in center comes out clean or with just a few moist crumbs.

Don’t open the oven door for the first 50 minutes — let it do its thing.

Step 6: Cool and Glaze (Optional)

Cool in pans for 10 minutes, then turn out onto wire racks.

For the glaze: whisk together powdered sugar, milk, vanilla, and salt until smooth.

Drizzle over cooled bread or just eat it plain — both are correct choices.

Serving Suggestions

Slice thick and serve with butter and coffee for breakfast.

Toast it lightly and top with cream cheese for next-level indulgence.

Pack slices for lunch boxes or afternoon snacks.

Gift wrapped loaves make neighbors very happy.

Switch It Up

Chocolate Lover: Replace cranberries with mini chocolate chips.

Nutty Variations: Try walnuts, almonds, or even pumpkin seeds instead of pecans.

Spice It Up: Add a pinch of cardamom or allspice to the spice mix.

Healthier Version: Replace half the flour with whole wheat flour and use applesauce for half the oil.

Cream Cheese Swirl: Drop dollops of sweetened cream cheese into the batter and swirl with a knife.

Make-Ahead Tips

This bread actually tastes better the next day after all the flavors meld together.

Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 1 week.

Freeze whole loaves for up to 3 months — thaw overnight at room temperature.

Individual slices can be frozen and toasted straight from the freezer.

Questions People Actually Ask

Q: Can I use fresh cranberries instead of dried?

A: Sure! Use about 3/4 cup fresh cranberries, but the bread will be more tart and moist.

Q: What if I don’t have pumpkin puree?

A: You can roast and puree your own pumpkin, or substitute with butternut squash puree in a pinch.

Q: Why are my cranberries sinking to the bottom?

A: Make sure you toss them with flour first — it helps them stay suspended in the batter.

Q: Can I make muffins instead?

A: Absolutely! Use a muffin tin and bake for 18-22 minutes at 350°F.

Q: How do I know when it’s done?

A: A toothpick inserted in the center should come out clean or with just a few moist crumbs. Don’t overbake.

Q: Can I reduce the sugar?

A: You can reduce it by about 1/4 cup, but the bread won’t be as moist or keep as long.