Description
This moist, tender quick bread captures the essence of autumn in every slice. Featuring the warm, earthy notes of pumpkin puree balanced by the bright, tart pop of dried cranberries and the satisfying crunch of toasted pecans, it is a sophisticated yet rustic treat. Perfect for slow mornings, this reliable recipe uses pantry staples to create a golden, flavorful loaf that stays delicious for days. It is a heartfelt, homemade comfort that feels special enough to share with neighbors or enjoy quietly with a warm cup of tea.
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
15 ounces canned pumpkin puree
1 cup dried cranberries
1 cup pecans, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt.
In a separate bowl, beat the vegetable oil, eggs, and pumpkin puree until smooth.
Slowly stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Gently fold in the dried cranberries and toasted pecans.
Divide the batter evenly between the prepared loaf pans.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
The bread tastes even better on the second day as the spices mellow. Store in an airtight container at room temperature for up to 3 days, or wrap tightly to freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg