Cranberry Pecan Pumpkin Bread (Edit)

Description

Yield

2 loaves

Ingredients

  • 3 cups all purpose flour

  • 1 tsp salt

  • 1 tsp baking powder

  • 1 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

  • 1 cup dried cranberries

  • 1 cup chopped pecans toasted

Directions

  • 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.