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Cranberry Pecan Pumpkin Bread

Cranberry pecan pumpkin bread with a tender pumpkin crumb and jewel-bright cranberries throughout, baked until the center sets and a toothpick comes out clean. Finished with an easy orange glaze for a lightly spiced, sliceable loaf.
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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
  • 1 can (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
Orange glaze
  • 1 cup powdered sugar
  • 3 tbsp orange juice
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan with a thin coating so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt together until the spices and leavening are evenly distributed.
Mix the wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and orange zest until smooth and glossy.
Combine and add cranberries and pecans
  1. Fold the dry ingredients into the wet just until no dry streaks remain, then fold in the cranberries and pecans while reserving a few for the top.
Fill the pan
  1. Pour the batter into the prepared loaf pan and scatter the reserved cranberries and pecans over the top for visible bursts.
Bake
  1. Bake at 350F for 60-65 minutes, until a toothpick comes out clean when inserted into the center.
Cool and glaze
  1. Cool the loaf for 20 minutes before glazing so the glaze sets without soaking in completely.
  2. Whisk powdered sugar, orange juice, and cinnamon until smooth, then drizzle over the warm loaf for a lightly sweet finish.

Notes

Pro tip: don’t overmix after adding the flour—fold just until combined to keep the pumpkin crumb tender. Store tightly wrapped at room temperature for up to 2 days or in the fridge for up to 5 days. Freezing is yes: wrap slices or the full loaf airtight and freeze up to 2 months; thaw overnight in the fridge. For a dairy-free swap, keep the recipe as written since it’s naturally egg-based and uses no dairy; if you prefer less sugar, reduce glaze sugar slightly and whisk to a pourable consistency.