Pumpkin Cranberry Pecan Bread with Grand Marnier Whipped Cream
A moist, spiced pumpkin bread studded with toasted pecans and tart dried cranberries, topped with luxurious whipped cream infused with Grand Marnier. The warm spices of cinnamon, allspice, nutmeg, and ginger create a perfect fall flavor profile, while the boozy whipped cream adds an elegant touch. This makes an excellent dessert for Thanksgiving gatherings or afternoon tea, offering a sophisticated twist on traditional pumpkin bread with its combination of textures and the subtle orange liqueur notes in the cream topping.
Ingredients
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 eggs
- 1 ¼ cups canned pumpkin, not pumpkin pie mix
- ¾ cup milk
- 2 ½ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup pecans, chopped, toasted
- ½ cup sweetened dried cranberries
- 1 cup heavy whipping cream
- 1 tablespoon Grand Marnier or orange juice
- 1 tablespoon powdered sugar
Instructions
- 1
Heat oven to 325°F and spray 9x5-inch loaf pan with baking spray with flour
- 2
Beat butter, granulated sugar and brown sugar with electric mixer on low speed until smooth
- 3
Mix in eggs, pumpkin and milk
- 4
Stir in flour, baking powder, baking soda, salt and spices until blended
- 5
Stir in pecans and cranberries and spoon batter into pan
- 6
Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean
- 7
Cool 10 minutes, remove from pan to cooling rack and cool completely about 1 hour 30 minutes
- 8
Beat topping ingredients in chilled large deep bowl with electric mixer on low speed until mixture begins to thicken
- 9
Gradually increase speed to high and beat until stiff peaks form
- 10
Slice bread and serve with a dollop of topping
Tips
Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant for enhanced nutty flavor
Use room temperature eggs and milk for better incorporation into the batter
Chill the bowl and beaters for at least 15 minutes before whipping cream for best results
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Bread can be baked 1 day ahead; prepare whipped cream just before serving
Serve at room temperature with freshly whipped cream on the side
Common Mistakes
Don't overbake or the bread will be dry - check with toothpick at minimum time
Don't overwhip the cream or it will become grainy and separate
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make this without alcohol?
Yes, substitute the Grand Marnier with fresh orange juice for the same citrus flavor without alcohol.
How long does the bread keep?
The bread stays fresh for 3 days at room temperature or up to a week refrigerated when properly covered.
Can I freeze this bread?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.