Pumpkin-Cranberry-Pecan Bread

Bake off pumpkin along with cranberries and pecans to make this delicious bread topped by white vanilla chips and nuts.

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  • prep time 15 min
  • total time 2 hr 25 min
  • ingredients 9
  • servings 12
 

Ingredients

Bread

1
(14-oz.) pkg. pumpkin quick bread and muffin mix
1
cup water
3
tablespoons oil
2
eggs
1/2
cup sweetened dried cranberries
1/2
cup chopped pecans

Topping

1/4
cup white vanilla chips
1 1/2
teaspoons oil
2
tablespoons chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Generously grease bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans. Pour batter into greased pan.
  • 2 Bake at 375°F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.
  • 3 Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator.
  • 1 Heat oven to 375°F. Generously grease bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans. Pour batter into greased pan.
  • 2 Bake at 375°F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.
  • 3 Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Cranberries grow on low vines planted in sandy bogs in the northern United States. Harvested between Labor Day and Halloween, bags of fresh cranberries are common in the produce department during the holidays. Sweetened dried cranberries are available all year. Look for them next to dried fruit in the grocery store's baking aisle or with gourmet dried mixtures in the produce department.

Use dried cherries or currants in place of the cranberries.

Use your favorite nuts in his bread.

This festive bread makes a delicious gift. Try baking the recipe in miniature loaf pans; follow the instructions on the bread mix's label. Whatever the size, wrap the cooled bread in a colorful cellophane bag tied with a pretty plaid ribbon.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
260
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
),
Cholesterol
35mg
35%;
Sodium
240mg
240%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.