Pumpkin-Cranberry-Pecan Bread
Pumpkin-Cranberry-Pecan Bread requires roughly 2 hours and 25 minutes from start to finish. One serving contains 252 calories, 4g of protein, and 13g of fat. For 74 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a good option if you're following a dairy free diet. It is brought to you by Betty Crocker. If you have pecans, eggs, vanilla, and a few other ingredients on hand, you can make it. 64 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so amazing. Try Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream, Cranberry Pecan Pumpkin Tart, and Cranberry Pecan Bread for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 130 minutes
Ingredients:
1 (14-oz.) pkg. pumpkin quick bread and muffin mix
2 eggs
1 1/2 teaspoons oil
3 tablespoons oil
1/2 cup chopped pecans
2 tablespoons chopped pecans
1/2 cup sweetened dried cranberries
1/4 cup white vanilla chips
1 cup water
Equipment:
loaf pan
bowl
oven
frying pan
toothpicks
wire rack
spatula
knife
ziploc bags
Cooking instruction summary:
1 Heat oven to 375F. 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 375F. 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.
Step by step:
1. Heat oven to 375F. 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.
2. Pour batter into greased pan.
3. Bake at 375F. 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.
4. Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled.
5. Place mixture in resealable food storage plastic bag; seal bag.
6. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans.
7. Let stand until topping sets before wrapping tightly. Store in refrigerator.
Nutrition Information:
covered percent of daily need
