Cranberry Pecan Pumpkin Bread
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 (not pumpkin pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce OR canola oil
- 3 eggs room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans toasted
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. In a separate bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the dried cranberries and toasted chopped pecans.
6. Divide the batter evenly between the prepared loaf pans.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Toast pecans gently in a dry skillet to enhance their flavor before adding to the batter.
Use room temperature eggs to ensure a smooth batter and even baking.