Amazing Cranberry Pecan Pumpkin Bread 2 Ways

Oh, I just love this Cranberry Pecan Pumpkin Bread! It’s like a warm hug in a slice, perfect for those crisp mornings here in Asheville, NC. You know, when I was on my journey to lose 80 pounds, I really missed those comforting Southern flavors. That’s why I started my blog, Easy Detox Recipes, to find ways to make all our favorite soul foods clean and delicious without all the fuss. This bread is a perfect example of that – it’s packed with all the cozy tastes you crave, but made with ingredients that make you feel good. It reminds me of simpler times, but with a healthy twist that fits right into my clean eating philosophy.

Why You’ll Love This Cranberry Pecan Pumpkin Bread

Seriously, this Cranberry Pecan Pumpkin Bread is a game-changer! It’s the kind of bake that just makes your kitchen smell amazing and fills your belly with pure comfort. You’re going to adore how easy it is to whip up, especially on a busy week. Plus, knowing it’s made with good-for-you ingredients makes it even better!

• It’s incredibly moist and bursting with flavor – the perfect combo of pumpkin, tart cranberries, and crunchy pecans.
• Super quick to make! You can have this delicious bread in the oven in about 15 minutes.
• It’s a healthier take on a classic comfort food, fitting perfectly into a clean eating lifestyle.

Perfectly Moist and Flavorful

What sets this Cranberry Pecan Pumpkin Bread apart is that unbelievable moistness. Every bite is packed with that warm pumpkin spice, tangy cranberries, and nutty pecans. It’s just heavenly!

Quick and Easy Baking

Don’t let baking intimidate you! This recipe is so straightforward. Even if you’re new to baking, you’ll find it a breeze to get this delicious bread into the oven and out perfectly baked. Trust me, it’s beginner-friendly!

A Healthy Twist on a Classic

This isn’t your average quick bread. I’ve made sure it aligns with my Easy Detox Recipes philosophy – all the Southern comfort you love, but clean and wholesome. You get all the deliciousness without any of the guilt!

Gathering Your Cranberry Pecan Pumpkin Bread Ingredients

Alright, let’s get everything ready for our delicious Cranberry Pecan Pumpkin Bread! Having all your ingredients prepped makes the whole process so much smoother. I always lay everything out before I start mixing, it’s like setting up my little baking station! You’ll need a few things for the dry mix, some for the wet, and of course, those yummy add-ins that make this bread sing.

Dry Ingredients for Cranberry Pecan Pumpkin Bread

First up, let’s round up the dry stuff. You’ll need 3 cups of all-purpose flour, 1 teaspoon of salt, and then our leavening agents: 1 teaspoon of baking powder and 1 teaspoon of baking soda. Don’t forget the warm spices! We’ll measure out 4 teaspoons of pumpkin pie spice. Whisking these together first makes sure everything is evenly distributed, so you don’t get a surprise pocket of spice!

Wet Ingredients for Cranberry Pecan Pumpkin Bread

Now for the moist goodness! Grab 2 cups of canned pumpkin – make sure it’s the pure pumpkin puree, not the pie filling. Then, we’ll add 2/3 cup of brown sugar and 2/3 cup of granulated sugar for that perfect sweetness. For moisture, you can use 1 cup of unsweetened applesauce or canola oil. And crucial for richness, we need 3 eggs that are at room temperature (this really helps them combine better!), plus 1 tablespoon of vanilla extract.

Add-ins for Cranberry Pecan Pumpkin Bread

These are the stars of the show! You’ll want 1 cup of dried cranberries and 1 cup of chopped pecans. I really, really recommend toasting those pecans beforehand; it makes a HUGE difference in flavor and crunch. Just a little time in the oven or a dry skillet does wonders!

Step-by-Step Guide to Making Cranberry Pecan Pumpkin Bread

Alright, bakers, let’s get this amazing Cranberry Pecan Pumpkin Bread into the oven! Following these steps will ensure you get that perfect, moist loaf every single time. It’s really not complicated at all, just a few simple steps to baking pure deliciousness!

Preparing Your Loaf Pans

First things first, let’s get those pans ready. Preheat your oven to 350°F (175°C). Grab two 8×4 inch loaf pans. Give them a good grease, and then line them with parchment paper. Make sure the parchment hangs over the sides a bit – it makes lifting the bread out so much easier!

Combining the Dry Ingredients

In a big bowl, we’re going to whisk together all those dry ingredients. Think of it like giving them a good shake to make sure they’re all friends. So, in goes the flour, salt, baking powder, baking soda, and all that lovely pumpkin pie spice. Whisk it all around until it looks perfectly uniform. This step is key for even baking!

Mixing the Wet Ingredients

Now, grab a medium bowl for the wet ingredients. Whisk together the canned pumpkin, both the brown sugar and granulated sugar, your applesauce or oil, the room-temperature eggs, and that splash of vanilla extract. Just give it a good whisk until it’s all smoothly combined. Easy peasy!

Bringing the Batter Together

Time to bring these two bowls together! Pour the wet ingredients into the big bowl with the dry ingredients. Now, this is important: mix it *just* until everything is moistened and combined. Seriously, don’t go crazy stirring! A few streaks of flour are totally fine. Overmixing is the enemy of tender quick bread, so be gentle!

Folding in the Goodies

Okay, here come the stars of the show! Gently fold in those dried cranberries and most of your toasted pecans. If you want to sprinkle some extra pecans on top before baking, now’s the time to set a small handful aside. Just fold them in carefully so you don’t break up the cranberries too much.

Baking Your Cranberry Pecan Pumpkin Bread

Divide the batter evenly between your two prepared loaf pans. Smooth the tops a little. Pop them into that preheated oven. They’ll need about 50 to 55 minutes. You’ll know they’re done when a toothpick inserted right into the center comes out clean. No wet batter clinging to it!

Cooling the Bread

Once they’re baked, let the loaves cool in their pans for about 10 minutes. This helps them set up a bit. Then, carefully lift them out using the parchment paper and place them on a wire rack to cool completely. Patience here is key for the best texture!

Tips for Perfect Cranberry Pecan Pumpkin Bread

Making sure your Cranberry Pecan Pumpkin Bread turns out absolutely fantastic is all about a few little tricks. I’ve learned a thing or two over the years, especially when trying to keep my Southern comfort food clean and delicious. These tips will help you nail that perfect texture and flavor every single time!

Toasting Pecans for Enhanced Flavor

Okay, seriously, don’t skip toasting your pecans! It just wakes them up and makes them taste so much nuttier and crunchy. I usually just toss them on a baking sheet for about 8-10 minutes at 350°F while the oven preheats. Keep an eye on them so they don’t burn!

Room Temperature Ingredients Matter

This is a big one, especially for the eggs. When your eggs are at room temperature, they blend into the batter so much more smoothly. It helps create a more uniform texture in your Cranberry Pecan Pumpkin Bread, without any little pockets of egg. Just pop them in a bowl of warm water for about 5 minutes if you forget to take them out!

The Art of Not Overmixing

This is probably the most crucial tip for any quick bread, including this amazing Cranberry Pecan Pumpkin Bread. Once you combine the wet and dry ingredients, mix *just* until everything is combined. A few little lumps or streaks of flour are perfectly fine! Overmixing develops the gluten too much, which can make your bread tough instead of tender and moist.

Frequently Asked Questions About Cranberry Pecan Pumpkin Bread

Got questions about whipping up this delicious Cranberry Pecan Pumpkin Bread? I totally get it! Baking should be fun and easy, so let’s clear up any little doubts. Here are some things folks often ask me:

Q1. Can I use fresh cranberries instead of dried?
You sure can! If you’re using fresh cranberries, you’ll probably want to use about 1.5 cups and toss them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom and ensures they bake up nicely. They’ll give a lovely tart pop to your Cranberry Pecan Pumpkin Bread!

Q2. What kind of pumpkin should I use?
This is important! Make sure you grab 100% pure canned pumpkin, not pumpkin pie filling. The filling has added sugars and spices that will mess with the flavor and texture of your bread. We want that pure pumpkin goodness for the best Cranberry Pecan Pumpkin Bread!

Q3. My bread sunk in the middle. What went wrong?
Oh, that can happen! Usually, it’s because the oven temperature was too low, or maybe the batter was overmixed. Overmixing can make quick breads tough and cause them to rise unevenly. Also, double-check that your baking powder and baking soda are fresh! If they’re old, they might not give the bread enough lift.

Q4. Can I make this Cranberry Pecan Pumpkin Bread gluten-free?
You can definitely try! I haven’t tested it myself, but a good quality 1-to-1 gluten-free baking flour blend should work. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. Keep an eye on the batter’s consistency and the baking time.

Storing Your Cranberry Pecan Pumpkin Bread

Now that you’ve baked this absolutely divine Cranberry Pecan Pumpkin Bread, you’ll want to keep it fresh and delicious. Luckily, it stays wonderfully moist! For the best texture and flavor, I usually let it cool completely before storing. If you’re planning to enjoy it within a few days, just wrapping it up well at room temperature is perfect. If you think it’ll be longer, popping it in the fridge is a good idea.

Storage Table

Condition	Duration	Notes
Room Temperature	2-3 days	Wrap tightly in plastic wrap or store in an airtight container.
Refrigerated	Up to 1 week	Wrap tightly; refrigeration helps maintain freshness longer.
Frozen	Up to 3 months	Wrap loaf tightly in plastic wrap, then in foil or a freezer bag. Thaw at room temperature.

Estimated Nutritional Information for Cranberry Pecan Pumpkin Bread

Just so you know, these numbers are estimates for one slice of our glorious Cranberry Pecan Pumpkin Bread! Baking can vary a bit, but this gives you a good idea of what you’re working with. It’s always amazing to see how much goodness can be packed into a slice of clean comfort food!

Nutritional Breakdown Table

Nutrient	Approximate Amount
Serving Size	1 slice
Calories	300-350 kcal
Total Fat	15-20g
Saturated Fat	2-3g
Unsaturated Fat	13-17g
Trans Fat	0g
Sodium	200-250mg
Total Carbohydrates	40-45g
Dietary Fiber	3-4g
Total Sugars	25-30g
Protein	4-5g
Cholesterol	40-50mg

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