Maple-Glazed Pumpkin Cranberry Loaf
"I found this loaf recipe in our local newspaper. It's moist and tasty, and can be frozen for later, or sliced, heated up and served with ice cream. Makes 2 loaves."
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 cup dried cranberries
- 1⁄2 cup walnuts, chopped
- 1 (14 ounce) can pumpkin puree
- 1 1⁄2 cups granulated sugar
- 1 cup unsweetened applesauce
- 1⁄2 cup vegetable oil
- 4 large eggs
- 1⁄3 cup maple syrup
directions
- Preheat oven to 350°F Place the first six ingredients in a bowl and whisk to combine. Mix in the cranberries and nuts. Place pumpkin, sugar, apple sauce, oil and eggs in a second bowl and whisk to combine. Mix the dry ingredients into the wet until just combined.
- Grease two non-stick loaf pans with vegetable oil spray. Divide the batter between the two pans.
- Bake for 55-60 minutes, or until the loaf springs back when touched in the centre. Set the loaves on a baking rack. While still warm, brush the tops of each loaf with maple syrup (note -- I used more that the 1/3 cup suggested).
- When cooled to room temperature, remove the loaves from the pans.
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Reviews
-
Delicious! This is a great pumpkin cranberry bread - so moist! I have a traditional pumpkin bread that I love, but have never found one with cranberries that I like -- well, now I have. Made this as a Thanksgiving dessert, but couldn't wait -- we are enjoying it right now with our morning coffee. Thanks for the post.
RECIPE SUBMITTED BY
Kathleen_Constance
Victoria, 0
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<br>I live in western Canada, in beautiful Victoria, BC. I'm not a chef; hardly a cook, for that matter, but I like to look for recipes and new ideas for comfort foods. My favorite cookbook is any that has ingredients I can pronounce and recognize and that I would usually have in my cupboard or fridge, as I tend to cook/bake on a whim!
