Pumpkin Cranberry Pecan Bread

Bake this pumpkin bread and muffin mix along with cranberries and pecans to make this delicious bread topped by white vanilla chips and nuts. This festive bread makes a delicious gift. Try baking the recipe in miniature loaf pans; follow the instructions on the bread mix's label. Whatever the size, wrap the cooled bread in a colorful cellophane bag tied with a pretty plaid ribbon.


one 9 x 5-inch loaf

Bread Ingredients

1 (14 ounce) package pumpkin quick bread and muffin mix
1 cup water
3 tablespoons oil
2 eggs
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans

Topping Ingredients

1/4 cup white vanilla chips
1 1/2 teaspoons oil
2 tablespoons chopped pecans


Preheat oven to 375°F (191°C). Grease bottom only of an 9 x 4 x 2-inch or 9 x 5 x 3-inch loaf pan with Pan Release or baking spray with flour.

In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans. Pour batter into prepared loaf pan.

Bake for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire cooling rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.

Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes
Cool Time: 1 hour 15 minutes
Total Time: 2 hours 25 minutes

Additional Information

Fresh cranberries are common found in the produce department during the holidays. Sweetened dried cranberries are available all year. Look for them next to dried fruit in the grocery store's baking aisle or with gourmet dried mixtures in the produce department.

You can use dried cherries or currants in place of the cranberries.

Use your favorite nuts in this bread.


Store in refrigerator.

Nutritional Information

Amount per serving (1 slice): Calories 260 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 2 g, Cholesterol 35 mg; Sodium 240 mg; Total Carbohydrate 35 g (Dietary Fiber 2 g, Sugars 21 g), Protein 3 g; Exchanges: 1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat

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