Pumpkin, Cranberry & Pecan Loaf
Prep Time
Serves
Cooking Mode
1 cup dried and sweetened cranberries
½ cup unsalted butter, room temperature
1 cup brown sugar
2 eggs, room temperature
2 cup canned pumpkin purée
2 cups all-purpose flour
2 tbsp ground cinnamon
1 ½ tbsp baking powder
1 tsp ground ginger
½ tsp salt
½ cup pecan pieces
1 cup dried and sweetened cranberries
½ cup unsalted butter, room temperature
1 cup brown sugar
2 eggs, room temperature
2 cup canned pumpkin purée
2 cups all-purpose flour
2 tbsp ground cinnamon
1 ½ tbsp baking powder
1 tsp ground ginger
½ tsp salt
½ cup pecan pieces
Directions
1Preheat oven to 350°F (180°C). In a small bowl, cover cranberries with warm water; set aside. Grease a 9 x 5-in. (2 L) loaf pan well; set aside.
2Using 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.
3Spread 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.
Disclaimer
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Personal Note
Personal Note
