Ingredients:

  • 15 oz pumpkin purée
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 tbsp fresh orange zest
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 1 cup fresh cranberries
  • 0.75 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the 15 oz pumpkin purée, 0.5 cup vegetable oil, and 2 large eggs until the mixture looks silky and completely combined.
  3. Add the 1 cup granulated sugar, 0.5 cup brown sugar, and 1 tbsp orange zest. Rub the zest into the sugar with your fingers first for maximum aroma.
  4. In a separate bowl, whisk together the 2 cups flour, 1 tsp baking soda, 0.5 tsp sea salt, and all the spices. Ensure there are no clumps of baking soda.
  5. Gradually add the dry ingredients to the wet ingredients. Switch to a silicone spatula and mix until just a few streaks of flour remain. Do not overwork it, or the bread will be tough!
  6. Gently fold in the 1 cup fresh cranberries and 0.75 cup toasted pecans using a spatula until evenly distributed.
  7. Transfer the batter to the prepared pan and smooth the top. The batter will be thick and smell like a spice market.
  8. Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread sit in the pan for 10 minutes, then move to a wire rack to cool completely. Waiting is the hardest part, but it prevents the bread from crumbling.