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Pumpkin cranberry bread
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Pumpkin-Cranberry Pecan Bread Ingredients 2+1/3 cups all purpose flour 1+1/2 cups sugar {I reduced this from 2 cups} | |
2 tsp. | baking soda |
1 +1/2 tsp. salt | |
1 tsp. | cinnamon |
1 tsp. | nutmeg |
1/4 tsp. | ground ginger |
1 can (15 oz) | solid pumpkin |
1/2 cup | olive oil |
1/2 cup applesauce {I used cinnamon applesauce} | |
4 | eggs, lightly beaten |
2/3 cup | water |
1/2 cup | chopped pecans |
1/4 cup | craisins |
Instructions Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl. In another bowl, combine pumpkin, oil, applesauce, eggs and water. Mix well. Stir wet ingredients into the bowl of dry ingredients, just until combined. Fold in pecans and craisins. Spoon into two loaf pans. Bake at 350 degrees for about an hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Google Recipe View Microformatting by ZipList Recipe Plugin Add this recipe to ZipList! Caramel Glaze Ingredients | |
1/4 cup | butter |
1/4 cup | sugar |
1/4 cup | brown sugar |
1/4 cup | whipping cream |
2/3 cup | powdered sugar |
1 tsp. | vanilla |
Instructions
In a saucepan, combine butter, sugar, brown sugar and cream. Cook until sugars are dissolved. Cool for 20 minutes. Stir in powdered sugar and vanilla until smooth. Drizzle over cooled loaves.
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