Cranberry-Pecan Pumpkin Bread

I make this bread every Thanksgiving. It’s like edible baked Autumn.  It’s got texture, body and flavor. It’s sweet enough to serve with dessert but so pretty served with dinner. Besides, can you have too many dishes on the table for a holiday? But don’t limit yourself to just one day! I make this bread other times too. It’s great with coffee for breakfast, it goes fantastic served with salad, and I serve it as a sweet bread side dish with all of our regular staple dishes (soups, stews, even pasta…) to give them a Fall feel. No one is disappointed to see this bread being served.

As organic as possible:

1 cup Brown sugar

1/2 cup Sugar

1 cup cooked or canned Pumpkin

1/2 cup Walnut oil

2 Eggs, beaten

2 cups Flour

1 tsp Baking soda

1/2 tsp Salt

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1/4 tsp ground Ginger

3/4 cup dried Cranberries

3/4 cup chopped Pecans

1/4 cup Water

Preheat the oven to 350º. Grease a loaf pan and set aside.

In a medium bowl, mix sugars, pumpkin, oil and eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated. Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.

*If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2″ over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you’re going to want to taste it right away.)

Cool completely before slicing.

Cranberry-Pecan Pumpkin Bread

Ingredients

  • 1 cup Brown sugar
  • 1/2 cup Sugar
  • 1 cup cooked or canned Pumpkin
  • 1/2 cup Walnut oil
  • 2 Eggs, beaten
  • 2 cups Flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/4 tsp ground Ginger
  • 3/4 cup dried Cranberries
  • 3/4 cup chopped Pecans
  • 1/4 cup Water

Instructions

  1. Preheat the oven to 350º. Grease a loaf pan and set aside.
  2. In a medium bowl, mix sugars, pumpkin, oil and eggs.
  3. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture.
  4. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated.
  5. Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.
  6. *If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2" over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you're going to want to taste it right away.)
  7. Cool completely before slicing.
https://sadiesnest.com/cranberry-pecan-pumpkin-bread/

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