Pumpkin, Cranberry and Pecan Bread


Nothing says autumn like a delicious pumpkin loaf. This quick and easy recipe is perfect for that odd time between halloween and Christmas. It is amazing gluten-free as well!



Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes




Special equipment: Loaf tin


Ingredients:


272g flour

113g firmly packed brown sugar

100g caster sugar

2 tsp baking powder

1/4 tsp salt

1 3/4 tsp pumpkin pie spice

245g canned pumpkin

59g water

54g oil, avocado or grape seed

2 eggs, lightly beaten

1 1/2 tsp vanilla extract

3/4 cup fresh cranberries, chopped

38g pecans, chopped


Directions:

  1. Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla and eggs; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.

  2. Pour batter into a 9x5-inch loaf pan coated with oil; sprinkle pecans over batter. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan and let cool completely on wire rack.

  3. Also, delicious with chocolate chips instead of the cranberries and pecans.


Tips:

  1. To make sure your chopped cranberries are distributed equally in your loaf, toss them in a bit of flour before adding them to the batter.

  2. For a gluten-free loaf, simply switch the flour for gluten-free flour and add 1 tsp of kanthan gum.

  3. This bread is also delicious with chocolate chips instead of the cranberries and pecans. Have some fun with what you add!




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