Description
A delightful autumn treat featuring pumpkin, tart cranberries, and crunchy pecans that perfectly balances sweet and tangy flavors.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, and eggs. Whisk until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients. Don’t overmix; a few lumps are okay.
- Gently fold in the cranberries and pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–65 minutes, or until a toothpick comes out clean (but watch it closely after 55 minutes!).
- Let it cool in the pan for 10 minutes, then remove and allow it to cool completely on a wire rack before slicing.
Notes
Ensure ingredients are at room temperature for a smoother batter. Use fresh cranberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin bread, cranberry pecan, fall recipes, autumn dessert, holiday baking