PUMPKIN-CRANBERRY-PECAN BREAD
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
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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