CRANBERRY PECAN PUMPKIN BREAD #thanksgiving #christmas

This additional scrumptious and especially sodden Cranberry Pecan Pumpkin Bread is overflowing with fall flavors! So natural to make to and an ensured hit with loved ones this Christmas season. This simple pumpkin bread formula is certain to turn into another family top choice.

That entirely fly of shading from the cranberries is beautiful against the orange wet pumpkin bread. Also, trust me when I state clammy – it truly is so mind blowing! Pumpkin bread can be made with margarine, oil, or fruit purée.

What Do You Eat Pumpkin Bread With?
Your fingers! Joking. In any case, no, extremely, it's bread. So cut it and eat it with your hands or be appropriate and place it on a plate and utilize a fork. Whenever made appropriately, you don't have to top pumpkin bread with anything – this bread is so damp and scrumptious all alone!

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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

Instructions

1. Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
3. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
4. Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
5. Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
6. 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.
7. Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

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