Ingredients
– 3 cups all-purpose flour provides structure and bulk for the loaves
– 1 teaspoon salt balances sweetness and brings out flavors
– 1 teaspoon baking powder helps the bread rise and become tender
– 1 teaspoon baking soda works with acids to give lift and a soft crumb
– 4 teaspoons pumpkin pie spice adds warm, classic pumpkin-bread flavor
– 2 cups canned pumpkin (not pumpkin pie filling) main moistening ingredient and source of pumpkin flavor and nutrients
– 2/3 cup brown sugar adds sweetness and a hint of molasses depth
– 2/3 cup granulated sugar balances sweetness and aids browning
– 1 cup applesauce or canola oil choice of fat to keep the bread moist; applesauce lowers fat content
– 3 eggs at room temperature bind the batter and add richness
– 1 tablespoon vanilla extract rounds out flavors and enhances aroma
– 1 cup dried cranberries provides sweet-tart bursts throughout the loaf
– 1 cup chopped toasted pecans adds crunch and nutty flavor; reserve some for topping if desired
Instructions
1-First Step: Prep and mise en place Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line with parchment paper for easy removal. Measure out all ingredients so you’re ready to assemble. If you plan to toast pecans, set them on a baking sheet and toast at 350°F for 6-8 minutes until fragrant; chop when cool.
2-Second Step: Mix dry ingredients In a large bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 4 teaspoons pumpkin pie spice. Whisking removes lumps and distributes the leavening evenly, which helps the loaves bake uniformly.
3-Third Step: Combine wet ingredients In a medium bowl, whisk the 2 cups canned pumpkin, 2/3 cup brown sugar, 2/3 cup granulated sugar, and 1 cup applesauce or canola oil until smooth. Add the 3 eggs (at room temperature) one at a time, whisking to combine. Finish with 1 tablespoon vanilla extract. Room-temperature eggs mix into the batter more evenly, giving a consistent crumb.
4-Fourth Step: Bring wet and dry together Pour the wet mixture into the bowl with dry ingredients and gently stir just until moistened and combined. Over-mixing can develop gluten and make quick breads dense; stop when no large streaks of flour remain.
5-Fifth Step: Fold in mix-ins Fold in the 1 cup dried cranberries and 1 cup chopped toasted pecans. Tossing the cranberries in a tablespoon of flour before adding helps keep them from sinking. Reserve a handful of chopped pecans to sprinkle on top if you like a crunchy finish.
6-Sixth Step: Divide and bake Pour half the batter into each prepared loaf pan, smoothing the tops with a spatula. Bake at 350°F for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Oven times can vary; if the tops brown too fast, tent loosely with foil after 30 minutes.
7-Final Step: Cool and serve Remove the pans from the oven and let the loaves cool in the pans for 10 minutes. Use the parchment to lift them out and place on wire racks to cool completely before slicing. Warm slices are lovely with butter or cream cheese, while fully cooled slices slice cleaner and are easier to wrap for gifts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎃 Use canned pumpkin puree, not pumpkin pie filling – measure by pressing firmly into the cup for accuracy due to moisture content
🥜 Toast pecans before adding to enhance their nutty flavor and add extra crunch to your finished bread
🍎 Toss dried cranberries in a little flour before adding to prevent them from sinking to the bottom during baking
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 16g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg