This cranberry pecan pumpkin bread became a holiday staple in my kitchen the first autumn I tested it for a family brunch. I discovered the balance between pumpkin's silky body, the bright snap of dried cranberries, and the toasted richness of pecans during a trial when I swapped butter for applesauce to lighten the batter. The result was unexpectedly tender, and every bite delivered cozy notes of pumpkin pie spice with a pleasing textural contrast from the nuts and fruit.

I first served this at a small Thanksgiving pre-dinner gathering, and watching guests reach for a second slice convinced me to keep this formula in my regular rotation. It slices cleanly, freezes beautifully, and pairs with coffee, tea, or a simple smear of cream cheese for added indulgence. Crisp edges with a moist crumb inside make it versatile—great for breakfast, afternoon treats, or packaged into neighborly gifts during the holidays.

Ingredients

• All-purpose flour (3 cups): Choose a reliable brand like King Arthur or Gold Medal for consistent gluten content. Spoon and level when measuring to avoid overpacking and a dense crumb.
• Salt (1 teaspoon): Balances sweetness and enhances the warm spice notes—use fine sea salt or table salt.
• Baking powder (1 teaspoon) and baking soda (1 teaspoon): A combination that helps the loaf rise evenly and keeps the crumb tender; ensure your leaveners are fresh.
• Pumpkin pie spice (4 teaspoons): A blend of cinnamon, nutmeg, ginger, and cloves—store-bought is fine, or make your own for a brighter flavor.
• Canned pumpkin (2 cups): Use 100% pumpkin (not pumpkin pie filling); Libby’s is a classic choice for consistency and texture.
• Brown sugar (2/3 cup) and granulated sugar (2/3 cup): The brown sugar adds a touch of molasses depth while granulated sugar keeps the structure and helps the crust color.
• Applesauce or canola oil (1 cup): Applesauce yields a lighter loaf with less fat; canola oil gives a richer, moister crumb. Both work without changing other ratios.
• Eggs (3, room temperature): Bring eggs to room temperature for improved emulsification and stable rise.
• Vanilla extract (1 tablespoon): Pure vanilla adds warmth and enhances the pumpkin and spice flavors.
• Dried cranberries (1 cup): Adds bright tartness—look for sweetened cranberries for balance; if very large, chop roughly.
• Pecans, chopped and toasted (1 cup): Toasting (see instructions) deepens flavor; reserve a few tablespoons for top garnish if desired.

Instructions

Step 1: Prepare pans and oven Preheat the oven to 350°F (177°C). Grease two 8x4-inch loaf pans and line with parchment paper so a slight overhang remains for easy removal. Proper pan prep ensures clean lifting and even browning along edges; set pans aside while mixing. Step 2: Toast the pecans Toast chopped pecans in a dry skillet over medium heat, stirring frequently for 4–6 minutes until fragrant and lightly browned. Alternatively, toast on a rimmed baking sheet at 350°F for 8–10 minutes. Watch closely—nuts can go from toasted to bitter quickly. Cool before adding to the batter. Step 3: Combine dry ingredients In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 4 teaspoons pumpkin pie spice. Whisking aerates the mix and evenly distributes leaveners and spices for consistent rise and flavor. Step 4: Whisk wet ingredients In a separate medium bowl, whisk 2 cups canned pumpkin, 2/3 cup brown sugar, 2/3 cup granulated sugar, 1 cup applesauce or canola oil, 3 room-temperature eggs, and 1 tablespoon vanilla extract until smooth. Use room-temperature eggs to help create a silky batter and better rise. Step 5: Combine and fold Pour wet ingredients into dry and stir gently using a spatula until just moistened—avoid overmixing to prevent a tough loaf. Fold in 1 cup dried cranberries and 1 cup toasted pecans, reserving a small handful of pecans for topping if desired. Step 6: Bake Divide batter evenly between the prepared pans and smooth the tops. Bake for 50–55 minutes, rotating pans halfway through if your oven has hot spots. Test by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the loaves are done. Step 7: Cool and unmold Allow loaves to cool in pans for about 10 minutes, then use the parchment overhang to lift them onto a wire rack to cool completely. Cooling prevents a gummy crumb and makes slicing easier.

Storage Tips

Store cooled loaves wrapped in plastic wrap or in an airtight container at room temperature for up to 48 hours. For longer storage, refrigerate up to 5 days wrapped tightly. To freeze, slice first so you can thaw only what you need; wrap individual slices in parchment and foil or place in a freezer-safe bag, removing as much air as possible—freeze up to 3 months. Reheat from frozen in a 325°F oven for 10–12 minutes or gently in a microwave for 20–30 seconds, checking frequently to avoid over-heating.

Ingredient Substitutions

If you need to substitute, use 3/4 cup olive oil or melted coconut oil for canola oil for a slightly different flavor profile. For a lower-sugar option, reduce granulated sugar to 1/2 cup and increase brown sugar to 3/4 cup for retained moisture. To make it nut-free, replace pecans with toasted pumpkin seeds or extra cranberries—expect a change in mouthfeel but similar flavor balance. For gluten-free, use a 1-to-1 gluten-free baking flour blend that contains xanthan gum and expect slightly different crumb structure.

Serving Suggestions

Serve slices warm or at room temperature. For breakfast, pair with Greek yogurt or cream cheese spread and a drizzle of honey. For brunch or dessert, add a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream and a sprinkle of extra toasted pecans. Garnish with a dusting of powdered sugar or a few whole cranberries and pecan halves for a festive presentation—perfect for holiday platters and gift baskets.

Cultural Background

This loaf is an American-style quick bread inspired by the autumn tradition of pumpkin-flavored baked goods. Pumpkin has deep roots in North American cuisine, and the pairing with warm spices echoes classic pumpkin pie flavors. Adding nuts and dried fruit mirrors regional show-and-tell breads from Southern and New England kitchens where pecans and preserved fruits historically extend harvest flavors through winter months.

Seasonal Adaptations

In fall and winter, blend in 1/4 cup crystallized ginger for a spicy kick, or swap cranberries for chopped dried cherries for sweeter accents. For spring, lighten the spices to 2 teaspoons pumpkin pie spice and add a teaspoon of lemon zest for brightness. During holidays, drizzle a simple glaze of powdered sugar and maple syrup over the cooled loaves and top with chopped pecans for an extra festive touch.

Meal Prep Tips

Bake the loaves on a weekend and slice for weekday breakfasts; store individual slices in the freezer for grab-and-go treats. I recommend portioning two slices per high-use day into small freezer bags; label with date and reheat in a toaster oven for a few minutes for a near-fresh experience. When packing for lunches, include a small dab of cream cheese or nut butter to elevate the snack into a more filling mini-meal.

Every time I bake these loaves I think about the first time I served them to neighbors with a hot cider delivery—simple, thoughtful food connects people, and this bread makes it easy. Try the applesauce swap if you want a lighter loaf or stick with oil for a more indulgent slice; either way, it’s a reliably delicious addition to any autumn table.