Best Pumpkin Cranberry Pecan Bread Recipes

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PUMPKIN-CRANBERRY PECAN BREAD WITH TIPSY WHIPPED CREAM



Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Charlene Chambers from Ormond Beach, FL

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 12

Number Of Ingredients 19

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs
1 1/4 cups canned pumpkin (not pumpkin pie mix)
3/4 cup milk
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped pecans, toasted
1/2 cup sweetened dried cranberries
1 cup heavy whipping cream
1 tablespoon Grand Marnier or orange juice
1 tablespoon powdered sugar

Steps:

  • Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
  • In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on low speed until smooth. Mix in eggs, pumpkin and milk. Stir in flour, baking powder, baking soda, salt and spices until blended. Stir in pecans and cranberries. Spoon batter into pan.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean (crack on top surface should look dry). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
  • In chilled large deep bowl, beat topping ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Slice bread; serve with a dollop of topping.

Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 380 mg, Sugar 19 g, TransFat 0 g

PUMPKIN-CRANBERRY-PECAN BREAD



Pumpkin-Cranberry-Pecan Bread image

Bake this pumpkin bread and muffin mix along with cranberries and pecans to make this delicious bread topped by white vanilla chips and nuts.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 12

Number Of Ingredients 9

1 (14-oz.) pkg. pumpkin quick bread and muffin mix
1 cup water
3 tablespoons oil
2 eggs
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans
1/4 cup white vanilla chips
1 1/2 teaspoons oil
2 tablespoons chopped pecans

Steps:

  • Heat oven to 375°F. 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.
  • Bake at 375°F. 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.
  • 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.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 240 mg, Sugar 21 g

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