Pumpkin Cranberry Pecan Bread


Grill Master
Staff member
Gold Site Supporter
This is REALLY good! Verrrrrrry moist! And my house smells incredilble, even hours after taking the bread out of the oven!

Will take one loaf to a friend I'm visiting, and half of the other loaf to 2 friends who feed my cat when I'm gone.


Pumpkin Cranberry Pecan Bread (adapted from a Libby’s recipe)

Makes 2 loaves


3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 teas. cinnamon

1 1/2 teaspoons salt

3 cups granulated sugar

1 can (15 ounce) pumpkin (LIBBY'S® 100% Pure Pumpkin)

4 large eggs

1 cup oil (vegetable oil)

2/3 cup orange juice

1 teas. vanilla

8 oz. bag fresh cranberries

1 cup coarsely chopped pecans

Step 1

Preheat oven to 325°F.

Step 2

Grease and flour two 9 x 5-inch loaf pans.

Step 3

Combine flour, pumpkin pie spice, baking soda, cinnamon and salt in large bowl. Combine sugar, pumpkin, eggs, oil, vanilla and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries and nuts. Spoon batter into prepared loaf pans.

Step 4

Bake for an hour and 15 minutes or 1 ½ hours or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.