Pumpkin-Cranberry Pecan Bread

Pumpkin-Cranberry Pecan Bread

• 2 1/3 cup flour {I use spelt}
• 1 1/2 cups sugar {I reduced this from 2 cups}
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1 can (15 oz) solid pumpkin
• 1/2 cup olive oil
• 1/2 cup applesauce {I used cinnamon applesauce}
• 4 eggs, lightly beaten
• 2/3 cup water
• 1/2 cup chopped pecans
• 1/4 cup craisins

Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl. In another bowl, combine pumpkin, oil, applesauce, eggs and water. Mix well. Stir wet ingredients into the bowl of dry ingredients, just until combined. Fold in pecans and craisins.

Spoon into two loaf pans. Bake at 350 degrees for about an hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

This bread is perfectly delightful without the glaze.  But if you want to take it over the top and impress both yours and your family’s taste buds, add the glaze.

Caramel Glaze

• 1/4 cup butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup whipping cream
• 2/3 cup powdered sugar
• 1 tsp. vanilla

In a saucepan, combine butter, sugar, brown sugar and cream.  Cook until sugars are dissolved.  Cool  for 20 minutes. Stir in powdered sugar and vanilla until smooth. Drizzle over cooled loaves.