Pumpkin, Cranberry and Pecan Bread

Nothing says autumn like a delicious pumpkin loaf. This quick and easy recipe is perfect for that odd time between halloween and Christmas. It is amazing gluten-free as well!

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Special equipment: Loaf tin


272g flour

113g firmly packed brown sugar

100g caster sugar

2 tsp baking powder

1/4 tsp salt

1 3/4 tsp pumpkin pie spice

245g canned pumpkin

59g water

54g oil, avocado or grape seed

2 eggs, lightly beaten

1 1/2 tsp vanilla extract

3/4 cup fresh cranberries, chopped

38g pecans, chopped


  1. Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla and eggs; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.

  2. Pour batter into a 9x5-inch loaf pan coated with oil; sprinkle pecans over batter. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan and let cool completely on wire rack.

  3. Also, delicious with chocolate chips instead of the cranberries and pecans.


  1. To make sure your chopped cranberries are distributed equally in your loaf, toss them in a bit of flour before adding them to the batter.

  2. For a gluten-free loaf, simply switch the flour for gluten-free flour and add 1 tsp of kanthan gum.

  3. This bread is also delicious with chocolate chips instead of the cranberries and pecans. Have some fun with what you add!

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