Cranberry Pecan Pumpkin Bread
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the dried cranberries and chopped pecans gently.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: 280 kcal | Servings: 10 servings
Tips:
Use fresh spices for a more vibrant flavor in the pumpkin bread.
Toast the pecans lightly before adding to enhance their nuttiness.