The tart sweetness of cranberries combine with the sweet crunch of pecans...what's not to love?
The recipe for this seriously delicious bread appears in our book, Autumn in the Country and was originally shared by Allison Paschal of Hot Springs, Arkansas. Thanks again, Allison!
It's one of our favorites because it makes THREE full-size loaves...one for the freezer, one to share with a friend and one to enjoy while it's still warm from the oven!Cranberry-Pecan Pumpkin Bread
2 15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries
Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.
We hope you enjoy it as much as we do!
Bake this recipe in mini loaf pans for even MORE treats to share...just adjust the baking time accordingly and test loaves with toothpicks to make sure they're done in the middle.
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