FALL HARVEST PUMPKIN BREAD

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4.7/5 rating (3 votes)



Authors Thoughts

A beautiful loaf of pumpkiny goodness with a good hint of spice. (I add chocolate chips and make mini muffins with the batter too!)
  • Ready in: 20 min
  • Serves: 6
  • Complexity: easy
  • Origin: Rotator
FALL HARVEST PUMPKIN BREAD

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • Pinch of Sea Salt
  • 1 15-ounce can pumpkin puree
  • 1 cup packed brown sugar
  • 1 stick unsalted butter, melted and cooled
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup toasted pecans, coarsely chopped
  • 1/2 cup dried cranberries, coarsely chopped

Directions

  1. Preheat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt in a large mixing bowl. In a separate bowl, whisk together the pumpkin puree, sugar, butter, eggs and vanilla until smooth. Add the dry mixture and mix until just combined. Fold in the pecans and cranberries. Spoon the mixture into the loaf pan and bake in the oven until a cake tester inserted into the center comes out with a few moist crumbs, about 1 hour. Cool completely on a wire rack before removing the bread from the loaf pan.