Pumpkin Bread with Pecans and Cranberries | An Easy Quick Bread

Описание: Jill shows you how to bake a moist pumpkin bread with pecans and dried cranberries. It's almost fool proof. You will love this super moist fall quick bread!

Other Autumn Recipes from my channel:
Cozy Autumn Soup:    • Cozy and Comforting Fall Soup | EASY!  Ful...  
Ultimate Apple Crisp:    • How to Make A Perfect Apple Crisp | Easy a...  
Creamy Roasted Butternut Squash Soup:    • Creamy Roasted Butternut Squash Soup (Vega...  
Pumpkin Snickerdoodle Cookies:    • Pumpkin Snickerdoodle Cookies  

✅ SUBSCRIBE to my channel to see other great videos:    / jill4today  

RECIPE: Pumpkin Nut Bread with Pecans and Cranberries
Jill 4 Today October 26, 2021

Preheat Oven to 350 F
Prepare a 9” x 5” loaf pan: Oil the sides and bottom of the loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread

INGREDIENTS:
1¾ cups all-purpose flour
3/4 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground all-spice (cloves will also work in place of all-spice)
1/2 teaspoon ground nutmeg
(If you don’t have all the spices, substitute 2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon)
1 1/2 teaspoon vanilla extract
2 large eggs, whisked to combine
1 1/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup avocado oil
1/4 cup milk
3/4 cup chopped nuts of your choice (I used walnuts) Hazelnuts would be great in this recipe. Or even pumpkin seeds. If you like you can use raisins instead of the cranberries.

INSTRUCTIONS:
In a medium size bowl, combine the eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk, and the vanilla extract. Whisk to combine to combine. Set aside.

In a large bowl, combine the flour, baking soda, baking powder, salt, and spices. Mix well to combine.

Pour the wet mixture into the dry ingredients and mix to just incorporate the wet with the dry ingredients – don’t over mix. Add the nuts and cranberries. Lightly mix the fruit and nuts through the batter.

Add mixture to a oiled 9” x 5” loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread.

Bake for about 1 hour. Check it with a toothpick at about 50 minutes. If the toothpick comes out clean the bread is done and can be removed from the oven and placed on a cooling rack. If the bread is not done, try it again in 2 minutes and longer until the toothpick comes out clean.

Leave the bread in the loaf pan for 10 minutes before removing it from the pan.

Continue to cool the bread on the cooling rack – at least 40 minutes.

Bread should be stored in the refrigerator if not consumed within 24 hours. It can also be easily frozen.


ITEMS I USED TODAY IN MY KITCHEN:
Pyrex Glass Bowl Set: https://amzn.to/3D4WITa
Tovolo Silicon Tool Set: https://amzn.to/3opk9lP
Mini Spatula Set: https://amzn.to/3B2uuI6
Clear Glass Prep Bowls: https://amzn.to/3ip66sQ
Wilton Baking Sheet: https://amzn.to/3AjbsvO
Reynold’s Parchment Baking Sheets: https://amzn.to/3DLoyoB
Pyrex Glass Measuring Cup Set: https://amzn.to/3GrtVdI
Wilton Loaf Pan: https://amzn.to/3mdTZ4e
OXO 9” Whip: https://amzn.to/30Ye06x
Cooling Rack: https://amzn.to/3vKTWzQ
Holiday Spice Essential Set: https://amzn.to/3mfXR4D

Go ahead and give my video a THUMBS UP! And while you are SUBSCRIBING TO MY CHANNEL, hit that bell icon next to the subscribe bar, and each time I upload a new video you’ll be notified. This helps my channel grow. Thanks!

🔔 HIT that NOTICATION BELL to receive a notification when I upload new videos!
👍 THUMBS UP my video if you enjoyed watching it.

Each time you use my link and shop in Amazon, I receive a small commission. This helps support the channel. Thank you!
SHOP MY AMAZON AFFILIATE STORE HERE:
https://www.amazon.com/shop/jill4today


Email me at: [email protected]
Facebook page:   / jill4today52  
Website: http://www.jill4today.com



#pumpkinbread
#fallrecipes
#jill4today