Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup fresh cranberries
- 1 cup chopped pecans (toasted)
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, combine the wet ingredients: pumpkin puree, vegetable oil, and eggs.
- In another bowl, mix the dry ingredients: flour, sugar, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the cranberries and toasted pecans.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
Serve warm with butter or cream cheese for an added treat. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg