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Pumpkin, Cranberry and Pecan Loaf

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

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