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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips

[heart_this] · Dec 2, 2008 · 64 Comments

Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips

It seems that the pumpkin and squash marathon continues. While I was enjoying my pumpkin pie pancakes I thought that a pumpkin bread would also be a good idea. It started off as a pretty basic pumpkin bread but then I thought that it would be nice if I added some dried cranberries. The next thing I knew I was also adding some toasted pecans and white chocolate chips. The fully loaded pumpkin bread turned out really well. It was nice and light and moist and good. The pumpkin flavour came through well and the spices finished it off with an amazing aroma. Unfortunately the white chocolate chips seem to have melted into the bread. Next time I will have to use chucks of white chocolate bar instead. For even more pumpkiny goodness I spread some pumpkin butter on a slice of the pumpkin bread. I am looking forward to breakfasts this week!

Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips with Pumpkin Butter

Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips

Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips

Prep Time: 15 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 35 minutes Servings: 10
ingredients
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (ground)
  • 1/2 teaspoon nutmeg (ground)
  • 1/4 teaspoon cloves (ground)
  • 1/4 teaspoon ginger (ground)
  • 1 1/2 cup pumpkin puree
  • 3/4 cup brown sugar
  • 2 eggs (beaten)
  • 1/4 cup oil
  • 1/2 cup vanilla yogurt
  • 1 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (toasted and chopped)
directions
  1. Mix the flour, baking soda, salt and spices in a large bowl.
  2. Mix the pumpkin puree, sugar, eggs, oil and yogurt in another bowl.
  3. Mix the wet and dry mixtures.
  4. Stir in the white chocolate chips, cranberries and pecans.
  5. Pour the batter into a 9×5 inch loaf pan.
  6. Bake in a preheated 350F/180C oven until a tooth pick pushed into the center comes out clean, about 60-70 minutes.
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Bread, Breakfast, Food, Pumpkin, Quick Bread, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Hayley says

    December 2, 2008 at 1:13 am

    This pumpkin bread is perfect for my dairy-free diet! It looks so tasty, and maybe sub dark chocolate chips for the white. Another great recipe Kevin!

    http://www.buffchickpea.com

    Reply
  2. The Peanut Butter Boy says

    December 2, 2008 at 1:32 am

    This sounds wonderful and healthy. I’m not a big white chocolate fan anymore but it somehow sounds incredible with this bread.

    Reply
  3. Joie de vivre says

    December 2, 2008 at 1:35 am

    Mmmm…I think that would be good with plain butter too.

    Reply
  4. soulchocolate says

    December 2, 2008 at 1:57 am

    I totally love how this bread looks. Beautiful texture and something I am craving for right now!

    Reply
  5. The Culinary Sherpas says

    December 2, 2008 at 2:39 am

    A pumpkin and Butternut kick!
    Lovely, all the way around.

    Reply
  6. Rita says

    December 2, 2008 at 2:47 am

    ad does really look moist…yum! I love making quick breads, but somehow they never last a whole week…

    Reply
  7. Lisa says

    December 2, 2008 at 3:24 am

    The pumpkin bread looks delicious, Yummy !!

    Reply
  8. Mrs Ergül says

    December 2, 2008 at 3:30 am

    And I can only say WOW 😉

    Reply
  9. Manggy says

    December 2, 2008 at 3:32 am

    Pumpkin butter on pumpkin bread? All that’s missing are crunchy pepitas on top, hee hee 🙂 Looks so deliciously moist– and the white choc chips are a great touch!

    Reply
  10. Steph says

    December 2, 2008 at 3:56 am

    That looks so good! I love how dark and golden your loaf turned out, well obviously, it’s pumpkin…haha. What kind of pan do you use?

    Reply
  11. Soma says

    December 2, 2008 at 4:09 am

    Beautiful hue. See that u have used all the seasonal ingredients.

    I just made a cranberry bread but without the pumpkin. Loved the use of white choc.

    Reply
  12. Elra says

    December 2, 2008 at 4:13 am

    Looks deliciously moist and what a perfect way to serve this tasty bread? Pumpkin butter, of course!

    Reply
  13. Peter M says

    December 2, 2008 at 4:21 am

    This takes banana bread to a whole new level with pumpkin as the star….you’re becoming quite adept at these quick breads.

    Reply
  14. Sharon says

    December 2, 2008 at 4:31 am

    Totally loving this! Great recipe!

    And the pictures look so tasty! =)

    Reply
  15. Proud Italian Cook says

    December 2, 2008 at 4:53 am

    Kevin, You’re killing me with this! I swore off sweets after eating way to much last week, now I really want a slice of this, plus the pumpkin butter!

    Reply
  16. Pearlsofeast says

    December 2, 2008 at 5:06 am

    Looks absolutely scrumptious

    Reply
  17. Rosa's Yummy Yums says

    December 2, 2008 at 6:10 am

    Gorgeous! Wow, that slice with pumpkin butter looks to enticing!

    Cheers,

    Rosa

    Reply
  18. Happy cook says

    December 2, 2008 at 8:32 am

    Just reading the title one says wow with all the delicious ingridients.
    The bread looks so delicious.
    Wish i had a thick slice with that pumpkin butter spread

    Reply
  19. Beachlover says

    December 2, 2008 at 8:45 am

    your pumpkin bread so rich of nuts and fruits…great recipe..wish I can bake this bread like yours:P

    Reply
  20. Mochachocolata Rita says

    December 2, 2008 at 9:57 am

    ohhh i am needing some bread recipe…but i may have to try something other than pumpkin, i’ve stuffed sous chef up to the throat with pumpkins hehe

    Reply
  21. Maya says

    December 2, 2008 at 10:38 am

    My type of breakfast!

    Reply
  22. Lori Lynn says

    December 2, 2008 at 10:47 am

    Looks moist and delicious!
    Really like your new lay-out Kevin.

    Reply
  23. VeggieGirl says

    December 2, 2008 at 12:18 pm

    Marvelous bread, Kevin!!

    Reply
  24. OhioMom says

    December 2, 2008 at 1:34 pm

    I love pumpkin bread, and the addition of toasted pecans and cranberries has me drooling 🙂

    Reply
  25. Anonymous says

    December 2, 2008 at 2:23 pm

    If you have them in your area, try using cinnamon chips instead of white chocolate to give it a little spice. Who knows, it just might work.

    Reply
  26. Debbie says

    December 2, 2008 at 2:37 pm

    I’ve jumped on the pumpkin bandwagon too. Just made pumpkin pancakes…your bread looks great with the dried cranberries…..

    Reply
  27. Natashya says

    December 2, 2008 at 3:20 pm

    I love pumpkin bread, yours looks really good.

    Reply
  28. mikky says

    December 2, 2008 at 3:37 pm

    what a combo!!! 🙂

    Reply
  29. Andrea says

    December 2, 2008 at 3:50 pm

    Pumpkin butter on pumpkin bread. I’m in love.

    Reply
  30. Cathy - wheresmydamnanswer says

    December 2, 2008 at 3:53 pm

    That looks so great what a wonderful combination.. love the white chocolate chips in this as well!!

    Reply
  31. Marjie says

    December 2, 2008 at 3:58 pm

    Gee, I ought to try putting some cranberries in my squash bread, which tastes just like pumpkin bread. Yours is beautiful!

    Reply
  32. Alexa says

    December 2, 2008 at 4:06 pm

    We had both had cranberries on our mind. Tis the season! Your bread looks delicious.

    Reply
  33. Rosie says

    December 2, 2008 at 4:09 pm

    This is a gorgeous pumpkin bread and great recipe Kevin! I like the addition of two flours and just look at those spices ~ wonderful..

    Rosie x

    Reply
  34. Colleen says

    December 2, 2008 at 4:56 pm

    What a great combination of flavors! Everything that goes well with pumpkin is right here!

    Reply
  35. Heather says

    December 2, 2008 at 4:56 pm

    oh! the white chocolate is lovely!

    Reply
  36. Maria says

    December 2, 2008 at 5:12 pm

    I want a slice and then probably the whole loaf! Nice job on this one!

    Reply
  37. Cheryl says

    December 2, 2008 at 5:38 pm

    That looks delish!

    Reply
  38. Kristy - Where's My Damn Answer says

    December 2, 2008 at 5:45 pm

    I used to make zucchini bread each year and haven’t done it in forever. I might have to do pumpkin bread AND zucchini bread this year … just because 😀

    Reply
  39. HoneyB says

    December 2, 2008 at 7:31 pm

    Looks amazing. I may have to try this – I think it would be right up Grumpy’s alley!

    Reply
  40. Elly says

    December 2, 2008 at 7:32 pm

    Looks delicious, Kevin. I just made some pumpkin raisin pecan muffins myself! With the small amount of oil in this recipe, it’s healthy too!

    Reply
  41. giz says

    December 2, 2008 at 8:54 pm

    Ok, this is freaky – I just an almost identical post – to be published in the next day or so for Pumpkin Bread with dates and toasted pecans. We have to stop meeting like this.

    Reply
  42. Diana Evans says

    December 2, 2008 at 8:55 pm

    Hi Kevin…looks very yummy and so perfect for the weather…I will take a slice with a nice latter….extra cinnamon please…

    Hugs…
    Diana

    Reply
  43. Karen says

    December 2, 2008 at 8:59 pm

    The cranberries and pecans sound like a real nice addition to a basic pumpkin recipe.

    Reply
  44. Beth says

    December 2, 2008 at 9:26 pm

    You really like pumpkins don’t you!!! Looks fab, like the addition of the cranberries

    Reply
  45. Anonymous says

    December 2, 2008 at 10:37 pm

    Yum! I love regular chocolate chips in pumpkin bread – never thought to use white chocolate chips!

    Thanks for the recipe!

    Reply
  46. MaryBeth says

    December 3, 2008 at 12:31 am

    Looks wonderful and yes the pumpkin butter topper simply took it over the top. YUMMO!!

    Reply
  47. Allie says

    December 3, 2008 at 5:02 am

    Oh, what a lovely adaptation to “regular” pumpkin bread! It never occurred to me to add white chocolate. It sounds really delicious!

    Reply
  48. Cakebrain says

    December 3, 2008 at 6:26 am

    Like I always say, “if you add chocolate, it’ll only make it better!” Your pumpkin bread looks fantastic!

    Reply
  49. Kevin says

    December 3, 2008 at 11:50 am

    Steph: I used a 9×5 inch loaf pan made by Chicago Metallic that is described as “heavy-weight aluminized steel”.

    Reply
  50. Lisa magicsprinkles says

    December 3, 2008 at 1:17 pm

    Love the texture and colors!

    Reply
  51. Jeena says

    December 3, 2008 at 1:44 pm

    What a great idea to spread some of your lovely pumpkin butter on it, yum.

    Reply
  52. Ben says

    December 3, 2008 at 2:51 pm

    Great combination! So fall(ish) hehe

    Reply
  53. ttfn300 says

    December 3, 2008 at 6:24 pm

    oh wow, so tasty and decadent 😉

    Reply
  54. Anonymous says

    December 4, 2008 at 3:45 am

    yum! what an amazing bread to enjoy during this chilly winter months. i am especially loving the cranberry and white chocolate combination!

    Reply
  55. Homecooked says

    December 4, 2008 at 10:29 am

    Looks perfect!

    Reply
  56. jd says

    December 4, 2008 at 8:59 pm

    That looks so fantastic – I can almost smell the delicious pumpkin from here!

    I love how you spread a little pumpkin butter on top of the bread as well – what a good idea!

    Reply
  57. Cooking and the City says

    December 5, 2008 at 1:13 am

    Oh my goodness Kevin! this sounds fabulous 🙂

    Reply
  58. Amy says

    December 5, 2008 at 4:04 pm

    Great combination of flavors. I will have to give this a try.

    Reply
  59. Okusama wa Japonesa says

    December 21, 2008 at 2:50 am

    Have you try this recipe using orange juice? I made mine with orange juice in place of yogurt the other day. It added a bit of citrus flavor (yet doesn’t overpower pumpkin flavor) and was very moist and good. If you haven’t, it’s worth a try!

    Reply
  60. Anonymous says

    December 30, 2008 at 1:57 am

    What a yummy variation on pumpkin bread!

    Reply
  61. Caroline Brouwer says

    October 10, 2010 at 7:45 am

    As a regular follower from your blog I spotted this recipe. It looked very good so I made it: it was delicious! I would say it is more a cake than a bread; we take a slice of it with a cup of coffee.
    Thanks for all your nice recipes!
    Best regards from Holland.

    Reply
  62. Cookin' Cowgirl says

    July 15, 2011 at 2:14 pm

    This looks amazing Kevin! I love pumpkin!
    I'm having my first linky party on my blog and the theme is pumpkin. I'd like to invite you to come link up your favorite pumpkin recipe. The link is open until Wednesday at midnight, so please stop by and say hi.

    http://cookincowgirl.blogspot.com/2011/07/pumpkin-blog-hop.html

    ~Cookin' Cowgirl

    Reply
  63. Puala says

    October 2, 2011 at 3:47 am

    Those look yummy!! My kids loved Pumpkin Bread too, decorating the can was so much fun for them!! Will definatley be doing this more often..

    Reply
  64. LIV says

    April 24, 2012 at 10:02 pm

    Yesterday I also tried this recipe. It turned out perfect! Thank you for sharing!

    Reply

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