posted by Lee McKenzie
This month I'm sharing one of my favorite fall recipes. Whether I'm baking for a Halloween party, a Thanksgiving feast, or thinking ahead to Christmas, I find this pumpkin loaf is always a winner.
|Photo courtesy of shuttermonkey|
Lee's Favorite Pumpkin-Pecan-Cranberry Loaf
¾ cup butter
2 ½ cups sugar
16 oz. can pumpkin puree (not pie filling)
2/3 cup water
3 ½ cups unbleached flour
2 tsp. baking soda
1 ½ tsp. salt
1 ½ tsp baking powder
1 ½ tsp. cinnamon
1 tsp. ground allspice
2/3 cup chopped pecans
½ cup of dried cranberries
In large bowl cream together butter, sugar and 2 eggs. Add remaining eggs, one at a time, beating thoroughly. Next, stir in pumpkin and water. In a separate bowl combine all remaining ingredients (except nuts and cranberries) and mix well. Add to pumpkin mixture, a little at a time, and stir until batter is thoroughly blended. Fold in the chopped pecans and dried cranberries. Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes or until toothpick inserted in center, comes out clean. Cool about 15 minutes before removing from loaf pan. Enjoy!
|Photo courtesy of Andrew Lee|
|Photo courtesy of futurestreet|
Enjoy, and happy reading!
Until next time,
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