Instructions
1. **Preheat & Prepare:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. **Wet Ingredients:** In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined and smooth.
3. **Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
4. **Combine:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread.
5. **Fold In:** Gently fold in the cranberries and pecans until evenly distributed throughout the batter.
6. **Bake:** Pour the batter into your prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. **Cool:** Let the pumpkin bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Short Tips
* For extra flavor, lightly toast your pecans before adding them to the batter.
* If using fresh cranberries, you can toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.
* This bread freezes beautifully! Wrap cooled slices tightly in plastic wrap and then in foil for up to 3 months.
* Serve plain, with a dollop of cream cheese frosting, or a sprinkle of powdered sugar.
* Don’t open the oven door too early while baking, as this can cause the bread to sink.
