CRANBERRY PECAN PUMPKIN BREAD

This extra delicious and supremely moist Cranberry Pecan Pumpkin Bread is bursting with fall flavors! So easy to make to and a guaranteed hit with friends and family this holiday season. This easy pumpkin bread recipe is sure to become a new family favorite. Love pumpkin? We doo too! Make sure to try these Cinnamon Sugar Pumpkin Muffins and these easy Pumpkin Bars with the most incredible frosting!

Pumpkin Bread
We are finally in November which means it’s high time I start sharing more pumpkin recipes, amiright? We are just three short weeks away from Thanksgiving… anyone else shocked by that? Thanksgiving is coming soooo early this year!

I revamped one of my favorite pumpkin bread recipes with the addition of dried cranberries and pecans. I happen to be a huge fan of cranberries and pecans together and in this pumpkin bread? Outstanding you guys. (Love pecans and cranberries? You simply must try these Cranberry Pecan Brie Bites, Cranberry Pecan Mini Goat Cheese Balls (<<my favorite appetizer for the holidays!) and these gorgeous Cranberry Pecan Pinwheel Cookies.)

Ingredients

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 4 tsp pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs room temperature
• 1 tbsp vanilla extract
• 1 cup dried cranberries
• 1 cup chopped pecans toasted

Instructions

1. Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
3. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
4. Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
5. Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
6. Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
7. ...................................

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