Description
A delightful bread filled with pumpkin puree, dried cranberries, and crunchy pecans, perfect for the fall season.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and grease a loaf pan well.
- Combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix until smooth and well blended.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl.
- Add the dry mixture to the wet ingredients gradually. Stir gently until just combinedโbe careful not to overmix!
- Fold in the dried cranberries and chopped pecans.
- Pour the batter into your prepared loaf pan, and smooth the top for an even bake.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg