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  • Writer's pictureBeautifully Organized

Pumpkin Season Is Here!!!!!

This bread is so addicting you may not want to share!! (Good thing it makes 2 loaves)

Cranberry Pecan Pumpkin Bread


  • 3 cups 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 sugar

  • 1 cup applesauce or canola oil

  • 3 eggs room temperature

  • 1 tbsp vanilla extract

  • 1 cup dried cranberries

  • 1 cup chopped pecans toasted


  1. Preheat oven to 350 degrees. Grease 2 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 brown sugar, sugar, applesauce or oil, eggs, and vanilla.

  4. Stir wet ingredients in to the dry mixture mixing until moistened and combined.

  5. Fold cranberries and pecans (Reserve a small amount of the pecans for topping if desired)

  6. Pout half the batter into each of the prepared pans and bake for 50-55 minutes or until a toothpick inserted comes out clean.

  7. Cool for 10 minutes in the pan before removing to wire rack to cool completely.

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