Description
This moist, warmly spiced pumpkin bread is loaded with tart cranberries and toasted pecans for the perfect balance of sweet, nutty, and tangy. A must-bake for cozy mornings or holiday gifting!
Ingredients
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
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce or canola oil
3 large eggs, room temp
1 Tbsp vanilla extract
1 cup dried cranberries
1 cup chopped toasted pecans
Instructions
Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.
In one bowl, whisk flour, salt, baking powder, baking soda, and pumpkin pie spice.
In another bowl, mix pumpkin, sugars, applesauce (or oil), eggs, and vanilla.
Combine wet and dry mixtures just until blended. Fold in cranberries and pecans.
Pour batter evenly into pans.
Bake 50–60 minutes, or until a toothpick comes out clean. Cool in pan 10 min, then transfer to wire rack.
- Cook Time: 50–60 minutes
- Category: Breakfast
Nutrition
- Calories: 210
- Sugar: 15g
- Fat: 8g
- Carbohydrates: 32g
- Protein: 3g