All your favorite fall ingredients are here – pumpkin, cranberries, maple syrup and apples – all tumbled together with crunchy, nutty pecans for a wonderful comfort treat that is perfect for breakfast, snack time, or served with a little ice cream for a scrumptious dessert.

Easy to whip together, make extra loaves and keep them in the freezer for unexpected guests or just to keep your family happy.


2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups light brown sugar, packed

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 cup chopped pecans plus 8 pecan halves

1 heaping cup fresh cranberries

1 medium Granny Smith apple, peeled and cored and cut into small pieces


Preheat oven to 350°F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (9x4x3 inches) and set aside.

To a large bowl, add the dry ingredients – flours, sugars, baking soda, baking powder, salt and spices. Combine well with a whisk. In another bowl, whisk together the pumpkin, vegetable oil, maple syrup and water.

With a rubber spatula, fold the wet ingredients into the dry ingredients.  Scrape down the sides of the bowl and the bottom, making sure to combine well.  Fold in the chopped pecans, cranberries and apple.

Divide the batter between the two bread pans and arrange the pecan halves in a decorative pattern on top of each.  Sprinkle loafs with a little cinnamon and granulated sugar if you’d like.

Bake for approximately 1 hour, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack. Let the loaves cool completely and then wrap in plastic wrap until serving.

May be stored in freezer for 1 month.

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