Pumpkin Cranberry Pecan Bread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This easy quick bread is perfect for fall. We love it so much that it has become a year round favorite at our house. The cranberries and pecans really add to the pumpkin flavor. While it isn't necessary, I usually top it off with white chocolate drizzle and more pecans. These breads also make a great holiday hostess gifts. Ingredients:
1 (14 ounce) package philsbury pumpkin quick bread mix |
1 cup water |
3 tablespoons oil |
2 eggs |
1/2 cup dried sweetened cranberries |
1/2 cup chopped pecans |
1/4 cup white chocolate chips |
1 1/2 teaspoons oil |
2 tablespoons chopped pecans |
Directions:
1. Preheat oven to 375 degrees.
2. Generously grease bottom only of an 8X4 or 9X5 loaf pan
3. Mix the first four ingredients together - until all mix moistened.
4. Mix in the cranberries and pecans.
5. Pour batter into greased loaf pan.
6. Bake for 40-55 minutes - until comes out clean.
7. Let stand for 15 minutes.
8. Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
9. Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
10. Place mixture into a plastic resealable bagg.
11. Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
12. Immediately top with pecans.
13. Let toppings set and then store in the refridgerator.
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