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Pumpkin, Cranberry & Pecan Loaf
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| Source: http://www.copykatchat.com/ |
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Time and Temp: Preheat to 350 F bake 60 to 65 min.
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Yield: 9x5-in loaf pan |
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| INGREDIENTS: |
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1 cup dried and sweetened cranberries
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs, room temperature
2 cups canned pumpkin puree
2 cups flour |
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2 tbsp cinnamon
1 1/2 tbsp baking powder
1 tsp ginger
1/2 tsp salt
1/2 cup pecan pieces |
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In small bowl, cover cranberries with water, set aside.
Grease a 9x5-in loaf pan; set aside
Using an electric mixer, cream the butter and brown sugar at medium speed until light. Add the eggs, one at a time, mixing well after each addition. Mix in the pumpkin. In a separate bowl, combine the flour, cinnamon, baking powder, ginger, and salt. Carefully add dry ingredients with mixer on low, just until blended. Add nuts and well-drained cranberries, mixing until just distributed. Spread batter evenly in loaf pan and bake on centre rack for 60 to 65 min., or until a toothpick inserted into the centre comes out clean. Let cool 10 min. in the pan then remove loaf and cool completely. Slice and serve or wrap in plastic wrap and store up to 5 days. |
| Note: |
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