Description
This cozy fall loaf is packed with pumpkin spice flavor, tart cranberries, and buttery pecans in every tender slice. It is the perfect bake for crisp mornings, holiday gatherings, and afternoon coffee.
Ingredients
Scale
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
3/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C), grease a 9 x 5-inch loaf pan, and line it with parchment paper.
- Whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the cranberries and chopped pecans, reserving a few pecans for the top if desired.
- Transfer the batter to the prepared loaf pan and smooth the surface.
- Sprinkle the reserved pecans over the batter.
- Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack.
- Let the bread cool for at least 30 to 45 minutes before slicing and serving.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American