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Cranberry Pecan Pumpkin Loaf

Posted on November 1, 2015 by in Breakfast + Brunch, Desserts + Baking | 1 comment

Cranberry Apple Pumpkin Loaf

November has arrived with a bluster! This cranberry pecan pumpkin loaf makes for a perfect Sunday afternoon treat, paired with a hot cup of tea and a good book. It is stuffed with cozy goodness and is a perfect way to welcome the start of a new month. Enjoy!

Prep Time:  15 mins      Baking Time: 1 hr      Total Time: 1 hr 15 mins      Serves 8-10 slices

INGREDIENTS

Pumpkin Loaf

  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup vegetable oil (I sometimes substitute a 1/2 cup of unsweetened apple sauce for a 1/2 cup less oil)
  • 1/2 can (10 oz) of pumpkin purée, unsweetened
  • 1 1/2 cups all-purpose or whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/4 cup dried apples, roughly chopped (optional)

Maple Glaze

  • 1 cup icing sugar
  • 1/4 real maple syrup
  • 1 tbsp butter or margarine
  • 1/2 tsp vanilla or maple extract
  • 1/4 tsp cinnamon
  • 1 tbsp pepitas seeds
  • 1 tbsp pecan halves
  • 1 tbsp dried cranberries

DIRECTIONS

Pumpkin Loaf

  • Preheat oven to 350 F
  • In a medium bowl, beat together sugar and egg.  Add oil, pumpkin purée, vanilla and mix until combined.
  • Add flour, baking powder, baking soda, cinnamon, cranberries, pecans, apple and mix until combined.
  • Line a loaf pan with parchment paper or grease with butter or margarine. Pour mixture into pan and bake for 1 hour or until a toothpick inserted in the middle of the loaf comes out clean. Set aside to let cool

Maple Glaze

  • In a small saucepan, melt butter or margarine over medium heat. Add icing sugar, maple syrup, vanilla or maple extract and cinnamon and stir.  Let mixture cook until it starts to bubble. Continue to stir until it thickens slightly. Remove from heat and let cool for 1-2 minutes.  Pour over pumpkin loaf and sprinkle with extra cranberries, pecans and pepitas seeds while the glaze is still warm.

NOTES/TIPS

  • Soak cranberries in hot water for 5 minutes to help plump them up.  This also helps to keep the loaf moist and prevents the cranberries from drying it out.
  • As recipe only calls for 1/2 can or 10 oz of pumpkin puree unsweetened, you can double this recipe to bake two loafs. Once the second loaf has completely cooled, you can wrap it tightly in plastic wrap and store it in the freezer for up to 1 month.  Alternatively, you can freeze half the batter in a freezer safe tub and save to bake for another time.

With love from my kitchen to yours, Bon Appétit!

1 Comment

  1. So moist and delicious! I didn’t have pecans so used walnuts. I also didn’t make the glaze this time but I’m sure it takes it over the top! Yum!

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