Pumpkin Cranberry Pecan Bread

I realized over the weekend that I have not posted a seasonal recipe in quite some time for you all to try! I apologize for that- as much as I love to cook and bake, there was so many other things that I wanted to share with you!

However, I am back on track and in celebration of fall, I decided to try a new festive recipe that I discovered, courtesy of Christy Jordan and her Southern Plate blog. It involves some of my favorite fall ingredients, including pumpkin, cinnamon, and pecans galore. Check out this recipe for homemade pumpkin cranberry pecan bread. I baked two loaves and shared them with my Food and Society class- they were a big hit!

Ingredients:

2 1/3 cups all purpose flour

1 ½ cups sugar

2 tsp. baking soda

1 ½ tsp salt

1 tsp. nutmeg

¼ tsp ground ginger

1 15-ounce can solid pumpkin

½ cup olive oil

½ cup applesauce

4 eggs, lightly beaten

2/3 cup water

½ cup chopped pecans

¼ cup craisins

 

Preparation:

1. Combine flour, sugar, baking soda, salt, cinnamon, and nutmeg in a bowl. In another bowl, combine pumpkin, oil, applesauce, eggs, and water. Mix well.

 

2. Stir wet ingredients into the bowl of dry ingredients, just until combined.

3. Fold in pecans and craisins.

4. Spoon into two loaf pans. Bake at 350 degrees Fahrenheit for about an hour, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

 

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