Cranberry Pecan Pumpkin Bread

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 (15 oz) can pumpkin puree
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup vegetable or canola oil
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup dried cranberries, roughly chopped, if desired
  • 3/4 cup pecans, chopped
  1. Preheat oven to 350°F and grease two 8×4-inch loaf pans and line with parchment paper. Set aside.
  2. To a large bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and whisk to combine.
  3. In a separate bowl, stir together the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla. Add to dry ingredients and mix just until combined.
  4. Fold in pecans and cranberries and pour batter into prepared pans.
  5. Bake until a toothpick inserted into the center comes out clean, 50-55 minutes.
  6. Cool for 10 minutes in loaf pan before removing to a wire rack to cool completely. Slice, serve, and enjoy!