This Cranberry Pecan Pumpkin Bread is the ultimate fall-inspired quick bread—moist, warmly spiced, and packed with tart-sweet cranberries and crunchy pecans. Whether you’re baking for a cozy breakfast, a seasonal brunch, or a thoughtful gift, this warmly flavored loaf brings the comforting aroma and taste of autumn straight from your oven.

Why You’ll Love This Recipe

This pumpkin bread is incredibly soft and tender thanks to a blend of pumpkin puree and oil. Each slice is perfectly balanced with rich fall spices and bursts of texture from chopped pecans and dried cranberries. It’s easy to make in one bowl, stores well, and is even better the next day. Ideal for breakfast, snacking, or as a dessert with a hot cup of tea or coffee, it’s a seasonal staple you’ll return to year after year.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup chopped pecans (plus more for topping)
3/4 cup dried cranberries

directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large mixing bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until well combined.
Add the eggs, pumpkin puree, milk, and vanilla extract. Whisk until the mixture is smooth.
Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
Fold in the chopped pecans and dried cranberries evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle with extra pecans, if desired.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Prep Time: 15 minutes
Baking Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: 310 kcal per slice

Variations

Fresh Cranberries: Substitute dried cranberries with chopped fresh cranberries for a more tart flavor (add a touch more sugar if desired).
Nut-Free: Omit pecans or replace with sunflower seeds for a nut-free version.
Orange Zest: Add a teaspoon of orange zest to the batter for a bright citrus note.
Chocolate Chip Twist: Mix in white or dark chocolate chips for an indulgent touch.
Mini Loaves: Divide the batter among mini loaf pans and reduce baking time to 30–35 minutes.

storage/reheating

Store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve, thaw at room temperature or gently warm individual slices in the microwave for 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pure pumpkin puree—not pumpkin pie filling—and well-drained if homemade.

Can I use a different oil?

Yes, any neutral oil such as canola or avocado oil works well. You can also use melted coconut oil.

Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

How do I keep the bread from drying out?

Be careful not to overbake, and store it wrapped in foil or in an airtight container to retain moisture.

Can I add other mix-ins?

Absolutely! Chopped dates, raisins, or shredded coconut are all great options.

What’s the best way to slice this bread?

Use a serrated knife to slice once completely cooled to avoid crumbling.

Can I make this recipe into muffins?

Yes, pour the batter into a muffin tin and bake at 350°F for 18–22 minutes.

Is this bread very sweet?

It has a pleasant balance—sweet enough to enjoy as a dessert, but not overly rich. You can reduce the sugar slightly if preferred.

Can I use buttermilk instead of regular milk?

Yes, buttermilk will add a slightly tangier flavor and a bit more tenderness.

What apples pair well if I want to add some?

Granny Smith or Honeycrisp apples (peeled and finely chopped) make a great addition. Fold in about 1/2 cup.

Conclusion

Cranberry Pecan Pumpkin Bread is a cozy, festive loaf bursting with seasonal flavor. The combination of warm spices, sweet-tart cranberries, and crunchy pecans makes it perfect for fall mornings, holiday baking, or anytime you need a comforting slice of something homemade. Easy to bake, versatile, and irresistibly moist—this bread is sure to become a seasonal tradition.