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Cranberry Pecan Pumpkin Bread

Cranberry pecan pumpkin bread with a tender golden crumb, loaded with jewel-bright cranberries and crunchy pecans in every slice. Baked in a loaf pan, then finished with a simple orange glaze for a bright, lightly spiced finish.
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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
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 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
Add-ins
  • 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

Method
 

Prep and mix
  1. Preheat oven to 350°F, then grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and orange zest until smooth.
  4. Fold the dry mixture into the wet mixture just until combined, then fold in cranberries and pecans, reserving a few for the top.
Bake
  1. Pour the batter into the loaf pan and scatter the reserved cranberries and pecans over the top.
  2. Bake at 350°F for 60–65 minutes, until a toothpick comes out clean.
  3. Cool the loaf for 20 minutes before glazing.
Glaze
  1. Whisk powdered sugar, orange juice, and cinnamon until smooth, then drizzle over the cooled loaf.

Notes

Pro tip: reserve a small handful of cranberries and pecans so their bright color and crunch show on top. Store airtight at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze slices (wrapped) for up to 2 months. For a lower-sugar option, you can reduce granulated sugar by about 25% and use an unflavored sugar substitute for the remaining sugar, keeping the loaf texture similar.