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Cranberry Pecan Pumpkin Bread

Cranberry pecan pumpkin bread baked until golden and tender, with jewel-bright cranberries and toasted-style pecans through a spiced pumpkin crumb. Finished with a quick orange glaze for a glossy, sweet-tang drizzle.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cranberry pecan pumpkin bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 15 oz pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp orange zest
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 0.75 cup pecans, roughly chopped
  • 1 cup powdered sugar For orange glaze
  • 3 tbsp orange juice For orange glaze
  • 0.5 tsp cinnamon For orange glaze

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and mix
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and orange zest until smooth.
  4. Fold the dry mixture into the wet mixture, then fold in cranberries and pecans while reserving a few for the top.
Bake
  1. Pour the batter into the loaf pan and scatter the reserved cranberries and pecans over the top.
  2. Bake for 60-65 minutes at 350F, until a toothpick comes out clean.
  3. Cool the loaf for 20 minutes before glazing.
Glaze
  1. Drizzle with orange glaze made from powdered sugar, orange juice, and cinnamon.

Notes

For a taller loaf, fill the greased pan evenly and don’t overmix after adding the flour—stop as soon as the dry streaks disappear. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the rest as oil for proper moisture.