Pumpkin Bread with Cranberries & Pecans

The Story & Intro 🍂

Hi, I’m Inaya, 38, from the sunny island of Crete in Greece. Even though we don’t have the same kind of autumn here as in the U.S., I’ve always loved the idea of baking something warm and fragrant when the weather starts to cool down. One day, during a trip to New York in October, I tasted pumpkin bread for the first time soft, sweet, and full of spices that reminded me of my grandmother’s kitchen.

When I came home, I couldn’t stop thinking about it. I wanted to recreate that cozy flavor with a Mediterranean twist. So I added my favorite crunchy pecans and some dried cranberries for a pop of tanginess. The result? A moist, tender pumpkin bread that’s perfectly balanced not too sweet, not too heavy, and packed with love.

This Pumpkin Bread with Cranberries & Pecans has become one of my go-to recipes during the fall. The smell of cinnamon, nutmeg, and baked pumpkin fills the house, bringing everyone to the kitchen. Whether you enjoy it with a cup of Greek coffee or a pumpkin spice latte, this bread feels like a warm hug from the inside out.

I love how versatile it is too you can serve it at breakfast, as a snack, or even as a simple dessert. And if you have kids, they’ll adore it! Trust me, once you bake it, your kitchen will smell like heaven.

Ingredients 🥣

Here’s what you’ll need for this delightful pumpkin bread:

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 2 large eggs
• 1 cup (240ml) pumpkin puree (not pie filling)
• ½ cup (120ml) vegetable oil (or melted coconut oil)
• ¼ cup (60ml) milk (any kind)
• 1 teaspoon pure vanilla extract
• ½ cup (60g) chopped pecans
• ½ cup (60g) dried cranberries
• Optional: 1 tablespoon pumpkin seeds for topping

Step-by-Step Instructions 👩‍🍳

Step 1 – Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal later.

Step 2 – Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures even distribution of all the cozy spices.

Step 3 – Combine Wet Ingredients:
In another bowl, whisk the eggs, both sugars, pumpkin puree, oil, milk, and vanilla extract. Mix until smooth and creamy the batter will smell amazing already!

Step 4 – Combine Everything:
Slowly add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Don’t overmix we want our bread tender and moist.

Step 5 – Add the Goodies:
Fold in the chopped pecans and dried cranberries. They add the perfect crunch and bursts of sweetness to every bite.

Step 6 – Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with pumpkin seeds if desired. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7 – Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy with a drizzle of honey or butter on top.

Serving Suggestions 🍽️

• Serve warm with a dollop of whipped cream or cream cheese.
• Pair it with a cup of black coffee or chai tea.
• For a festive touch, spread a thin layer of orange glaze over the top.
• This bread also makes a wonderful gift wrap it in parchment and tie it with a rustic ribbon!

Tips for Perfect Pumpkin Bread 💡

• Use pure pumpkin puree, not pumpkin pie filling.
• Don’t overmix it can make your bread dense.
• You can substitute cranberries with raisins or dried cherries.
• Toast your pecans beforehand for extra flavor.
• Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Recipe Card 📜

🕒 Time Cook: 1 hour 10 minutes
🧺 Ingredients: 13 simple pantry staples
👩‍🍳 Instructions: Mix, fold, bake and enjoy!
💬 Note: Perfectly moist, mildly spiced, with crunchy pecans and tart cranberries.
🥗 Nutrition (per slice):
Calories: 230 | Fat: 10g | Carbs: 32g | Protein: 3g | Sugar: 17g

Conclusion 🎃

This Pumpkin Bread with Cranberries & Pecans combines the warmth of traditional fall baking with a touch of Mediterranean comfort. Every bite brings a mix of sweet, nutty, and tangy notes the kind that makes you close your eyes and smile.

From my kitchen in Crete to yours, I hope this recipe fills your home with the same love and aroma that first inspired me. Bake it for your family, share it with your friends, and create your own memories around it because good food, like good stories, is meant to be shared. 💛

Short 100-Word Version 📖

Hi, I’m Inaya from Crete, and this Pumpkin Bread with Cranberries & Pecans is my cozy autumn favorite! Inspired by my first trip to New York in the fall, I combined classic pumpkin spice with crunchy pecans and tangy cranberries for a Mediterranean twist. It’s soft, moist, and perfectly spiced ideal for breakfast, snacks, or gifting. Each slice brings warmth and sweetness to your day. Simple to make, it’s a recipe that fills your kitchen with love and the comforting scent of fall. Let’s bake, share, and make memories together. 🍂