LRA: Bread Recipe - Pumpkin, Cranberry and Pecan Loaf

A very delicious pumpkin loaf for the autumn pumpkin season.

Ingredients

• 1 cup dried and sweetened cranberries
• 1 cup unsalted butter, room temperature
• 1 cup brown sugar
• 2 large eggs, room temperature
• 2 cups canned pumpkin puree
• 2 cups all purpose flour
• 2 tbsp ground cinnamon
• 1 1/2 tbsp baking powder
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecan pieces

Instructions

1. Preheat oven to 350°F
2. In a small bowl, cover the cranberries with warm water and set aside
3. Grease a 9x5” loaf pan, set aside
4. Cream the butter and brown sugar with an electric mixer at medium speed
5. Add the eggs one at a time, mixing well
6. Mix in the pumpkin
7. In a separate bowl, combine the flour, cinnamon, baking powder, ginger and salt
8. With the mixer on low, carefully add the dry ingredients until just blended
9. Add the nuts and the well drained cranberries, mixing until just evenly distributed
10. Spread the batter evenly in the loaf pan
11. Bake on centre rack in oven for 60-65 minutes or until a toothpick inserted in the centre comes out clean
12. Let cool 10 minutes then remove from pan to finish cooling