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Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread is bursting with all the delicious flavors of fall. This irresistibly moist and flavorful bread is a family favorite!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 loaves
Author Rob

Ingredients

  • 1 15 oz can of pumpkin puree
  • 1 cup canola oil
  • 4 large eggs
  • 3 ½ cups flour
  • 3 cups sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • ½ tsp ground cloves
  • 1 ¼ cups sliced fresh cranberries , plus some whole cranberries for top
  • 1 cup pecans, chopped
  • 2 9 inch loaf pans
  • baking spray

Instructions

  • Preheat oven to 350 degrees and spray loaf pans with the baking spray, set aside
  • Using a standing mixer, beat together until combined the pumpkin puree, canola oil, and eggs until combined
  • Using a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and ground cloves until combined
  • Gradually mix in the dry ingredients into the wet until combined
  • Stir in the sliced cranberries and 3/4 C of the chopped pecans until combined
  • Evenly divide the batter between the two loaf pans
  • Sprinkle some whole cranberries and the remaining chopped pecans onto the top of both pans
  • Place into the oven and bake for 60-75 minutes or until a toothpick comes out clean.
  • Allow to cool completely once baked and enjoy!