Description

This moist, warmly spiced pumpkin bread is loaded with crunchy pecans and tart-sweet cranberries—perfect for cozy autumn mornings, gifting, or enjoying with a cup of tea.

Ingredients

Units Scale

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

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Instructions

Preheat 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 flour, baking soda, baking powder, salt, and spices.
In a large mixing bowl, whisk oil, brown sugar, and granulated sugar until combined. Add eggs, pumpkin puree, milk, and vanilla; whisk until smooth.
Gradually add dry ingredients into wet, stirring just until combined. Fold in pecans and cranberries.
Pour batter into the prepared loaf pan and smooth the top. Sprinkle with extra pecans if desired.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use fresh cranberries for a more tart contrast if preferred.
Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer shelf life.
This loaf freezes well—slice and wrap individually for grab-and-go snacks.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 190mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg