Cranberry Pecan Pumpkin Bread


October came and went didn't it?  I think that's the fastest a month has ever gone by in my lifetime.  It might have to do with the fact that I packed up my entire life and moved back to Missouri (from North Carolina) in three weeks.  So it was just a tad busy, but I did manage to bake this loaf of Cranberry Pecan Pumpkin Bread, along with a batch of Browned Butter Toasted Pecan Cranberry Oatmeal Cookies, which were pretty good, but I feel like nobody really needs that recipe.  Or this one, to be honest.  There's a million pumpkin bread recipes out there and it's not like you need another one.  I guess me posting this recipe is my way of popping in to say hellooooo and I'm still kickin'.  I hope everyone out there is doing well and having a great fall. 


I'm looking forward to spending this autumn and upcoming holiday season with my family... it'll be nice to be so close to home for a while.  Oh and I can't wait to start baking again! 

Oh gosh, I had another thought the other day; October 2017 marked my tenth year of blogging!  I mean, if you can still call it that.  I barely blog.  But technically... ten years of blogging whoooooo hoooooo.  That's a long time.  That means this blog is ancient in blog years.  Maybe I'll get a second wind and revamp it (I've been saying that for a while).  In the meantime you can catch me on Wanderlust Pig where I eat allll of the delicious things.  

This pumpkin bread was delicious, if you do happen to make it.  I hate the silicon loaf pan that I have; it always bakes such a squatty loaf.  I'm glad I left it behind in North Carolina.  Time for a new loaf pan!  I spread buffalo milk butter on top of this bread, which was pretty good.  Thanks, Trader Joe's.


Cranberry Pecan Pumpkin Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/2 cup unsalted butter, softened
1 3/4 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 can of pumpkin puree
1/2 cup chopped toasted pecans
1/2 cup sweetened dried cranberries

Heat oven to 350 degrees F.  Coat a loaf pan with nonstick cooking spray.

In a medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and clove.  In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy.  Beat in eggs and vanilla until well combined.  Beat in pumpkin until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in pecans and cranberries until just combined.

Spread batter into prepared pan.  Bake 50-55 minutes or until well risen and a toothpick inserted into bread comes out with moist crumbs attached.

Makes 1 loaf

2 comments:

  1. That's so great that you're home in time for the holidays! Your folks must be so happy. ;-)
    Buffalo milk butter - that's even a thing?? I love how this recipe will give me an excuse to keep on eating pumpkin into the Christmas season because, hey, it has cranberries in it!!

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  2. You moved again? I won't call you a pig, but the wanderlust bit is certainly true. If the move means more baking (and more recipes posted here), well I'm glad you moved. (I won't comment about whether or not anyone needs pumpkin bread recipes ;-)). Happy 10 years! I just hit 10 this spring and almost forgot about it when it happened. I look forward to the next 10.

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