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Ingredients
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- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- 2 cups canned pumpkin (not pumpkin pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans (toasted)
Instructions
- Grease two 8×4 inch loaf pans and line with parchment paper.
- Whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In another bowl, mix canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla until smooth.
- Gently combine the wet and dry ingredients, mixing just until moistened.
- Fold in the dried cranberries and chopped pecans.
- Divide batter between loaf pans and bake at 350°F for 50 to 55 minutes.
- Cool the bread in the pans for 10 minutes before transferring to a wire rack.
Notes
Use room temperature eggs for a smoother batter.
Toast the pecans to enhance their flavor.
Let the bread cool fully for better slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg