Can I use fresh cranberries instead of dried?

Yes, you can absolutely use fresh cranberries —they’ll give your bread a stronger tart punch. However, it’s best to chop them into smaller pieces and toss them in flour to prevent them from sinking. Because fresh cranberries have more moisture, you may need to increase the baking time by 5–7 minutes.

Should I toast the pecans before adding them?

Toasting the pecans is optional, but highly recommended. It brings out a richer, nuttier flavor and adds a slight crunch. Simply spread them on a baking sheet and toast in a 350°F oven for 6–8 minutes before adding them to the batter.

Can I make this bread without eggs or sugar?

Yes! For egg-free baking, use flax eggs or a commercial egg replacer. As for sugar, you can use maple syrup , honey , or coconut sugar . Just note that liquid sweeteners may slightly affect the texture and baking time.

How do I keep the cranberries from sinking?

Toss the cranberries in a teaspoon of flour before folding them into the batter. This light coating helps suspend them evenly throughout the loaf, rather than letting them sink to the bottom.

Cranberry Pecan Pumpkin Bread – The Best Moist Fall Loaf

Cranberry Pecan Pumpkin Bread

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This Cranberry Pecan Pumpkin Bread is a moist, fluffy, and flavorful quick bread perfect for fall. It’s loaded with tart cranberries, crunchy pecans, and warm spices, making it ideal for breakfast, snacking, or holiday gifting.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Category: Baking
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup pumpkin puree
1¾ cups all-purpose flour
½ cup brown sugar
½ cup granulated sugar
2 large eggs
½ cup vegetable oil
1 tsp baking soda
½ tsp baking powder
1½ tsp ground cinnamon
½ tsp nutmeg + cloves
½ tsp salt
¾ cup dried cranberries
¾ cup chopped pecans
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Toss the cranberries in a little flour, then fold them and the chopped pecans gently into the batter.
Pour the batter into the prepared pan and smooth the top. Optionally, sprinkle extra pecans or sugar on top.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

Use chopped fresh cranberries if preferred, and increase baking time slightly.
Toasting the pecans enhances their flavor and adds crunch.
Wrap and store at room temperature for 3–4 days, or freeze for up to 2 months.
Substitute applesauce for half the oil to reduce fat without compromising moisture.
Turn this recipe into muffins by reducing baking time to 18–22 minutes.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Find it online: https://recipeshots.com/cranberry-pecan-pumpkin-bread/