Pumpkin-Cranberry Pecan Bread

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I confess, I’m a pumpkin junkie. When the calendar turns to September 1st, I begin thinking about what I’m going to do with pumpkins this year. Pumpkins are perfect to decorate with and cook with…what more could I ask for?

A few months ago, I found a recipe for pumpkin-pecan bread in a church cookbook and I put it on my Fall to-do list.  This past weekend I whipped it up with a few modifications.  Let’s just say that this isn’t health food, but at least I do know what’s in it and there aren’t nasty preservatives.

pumpkin 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.

 

I know, you’re drooling on your keyboard. {giggle}

Here’s a few more of my pumpkin recipes:

Pumpkin Crunch Cake |  Pumpkin Dip |  Praline Pumpkin Cake

Y’all have a beautiful day!  Daydream of pumpkins and this delicious bread.

I’m linking up to Tasty Tuesday, Women Living Well, Nest of Posies and Fall Frenzy!

XO

*****

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36 Comments

  3. Have you ever tried to adapt a recipe for the crock pot? My oven is broken and I am waiting on the part to fix it. And my favorite fall baking includes pumpkin and cranberries ….. :))

    Reply

    1. I’ve never baked bread in the crockpot, but I’m guessing it could be done! Let me know if you try it!! 🙂

      Reply

  19. This looks so yummy! I’d like to try it without the pumpkin so would I just omit the pumpkin and if so, would I have to add anything else in it’s place? thanks!

    Reply

  23. This bread is wonderful! I love the caramel glaze. I couldn’t find the cranberries I purchased to make this, so I substituted mixed dried fruits (goji, blueberry, cranberry mix). Again, it was sublime! Thanks!! 🙂

    Reply

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