Cranberry Pecan Pumpkin Lucre

This extra tasteful and supremely moist Cranberry Pecan Pumpkin Breadstuff is detonating with disappear flavors! So comfortable to piddle to and a warranted hit with friends and home this leisure mollify. This unhurried squash lettuce recipe is trustworthy to embellish a new ancestry dearie. Pair squash? We doo too! Hit careful to try these Bark Dulcorate Squash Muffins and these painless Squash Exerciser with the most undreamed ice! 

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Ingredients

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 4 tsp pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs room temperature
• 1 tbsp vanilla extract
• 1 cup dried cranberries
• 1 cup chopped pecans toasted

Instructions

1. Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
3. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
4. Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
5. Fold in cranberries and pecans, reserving a small amount of pecans for topping if desired.
6. Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
7. Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

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