Pumpkin Cranberry Bread
Pumpkin and
cranberry bread is the perfect dessert bread for the holidays I prepare every
year, with pumpkin pie spice, pumpkin puree and fresh cranberries.
Ingredients
- 1 tsp salt
- 1 tsp baking soda
- 3 cups all purpose flour
- 1 tsp baking powder
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 3 eggs room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans toasted
- 1 cup applesauce OR canola oil
- 4 tsp pumpkin pie spice
- 2 cups canned pumpkin (not pumpkin pie filling)
Instructions
First, Preheat
oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set
aside.
Then, In a
large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin
pie spice. Set aside.
In a medium
bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil,
eggs, and vanilla extract.
Stir wet
ingredients into dry ingredients, mixing just until moistened and combined.
Fold in
cranberries and pecans, reserving a small amount of pecans for topping if
desired.
Pour half of
the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or
until an inserted toothpick comes out clean.
Cool for 10
minutes in the pan before removing to a wire rack to cool completely. Happy
Cooking Time.
