Megan GoodmanPumpkin, 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:
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.
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.
Also, delicious with chocolate chips instead of the cranberries and pecans.
Tips:
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.
For a gluten-free loaf, simply switch the flour for gluten-free flour and add 1 tsp of kanthan gum.
This bread is also delicious with chocolate chips instead of the cranberries and pecans. Have some fun with what you add!
