Description
A dense and moist quick bread that perfectly captures the essence of autumn. This sophisticated loaf combines earthy pumpkin puree, warm spices, tart dried cranberries, and toasted pecans for a delightful texture. Ideal for holiday hosting or a cozy weekend treat, this recipe stays tender for days thanks to the perfect balance of pumpkin and oil, ensuring every slice is as delicious as the first.
Ingredients
1 cup pumpkin puree (not pie filling)
2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cup vegetable oil
0.75 cup dried cranberries, coarsely chopped
0.5 cup pecans, toasted
2 large eggs
1 tbsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flour, sugar, baking soda, salt, and pumpkin pie spice.
In a separate medium bowl, beat eggs, pumpkin puree, and vegetable oil until uniform.
Combine wet and dry ingredients, stirring just until incorporated.
Fold in the chopped cranberries and toasted pecans.
Pour the batter into the prepared loaf pan.
Bake for 65 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Toast pecans in a dry pan over medium heat for 3-5 minutes until fragrant to ensure they stay crunchy. Use room temperature eggs for a better emulsion. Store in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 65
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg