CRANBERRY PECAN PUMPKIN BREAD

Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • tsp baking soda
  • 4 tsp pumpkin pie spice
  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup applesauce OR canola oil
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • cup dried cranberries
  • 1 cup chopped pecans toasted


Instructions


  • Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
  • 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.




Recipe source: momontimeout

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