Pumpkin, Cranberry & Pecan Loaf

Prep time: 10min
Total time: 70min
Makes 1 large loaf (12 slices)
1 cup
Dried and Sweetened Cranberries
250 mL
1/2 cup
unsalted butter, room temperature
125 mL
1 cup
brown sugar
250 mL
2
large eggs, room temperature
0
2 cup
canned pumpkin purée
500 mL
2 cups
all-purpose flour
500 mL
2 tbsp
Ground Cinnamon
30 mL
1 1/2 tbsp
Baking Powder
22 mL
1 tsp
Ground Ginger
5 mL
1/2 tsp
salt
2 mL
1/2 cup
Pecan Pieces
125 mL
1 slice
calories
370
fat
14 g
saturated fat
6 g
carbs
58 g
protein
6 g
cholestrol
55 mg
fibre
4 g
sodium
160 mg
potassium
120 mg

Directions

  1. Preheat oven to 350°F (180°C). In a small bowl, cover cranberries with warm water; set aside. Grease a 9 x 5-in. (2 L) loaf pan well; set aside.

  2. Using an electric mixer, cream the butter and brown sugar at medium speed until light. Add the eggs, one at a time, mixing well after each addition. Mix in the pumpkin. In a separate bowl, combine the flour, cinnamon, baking powder, ginger and salt. Carefully add dry ingredients with mixer on low, just until blended. Add nuts and well-drained cranberries, mixing until just distributed.

  3. Spread batter evenly in loaf pan and bake on centre rack for 60 to 65 min., or until a toothpick inserted into the centre comes out clean. Let cool 10 min. in the pan then remove loaf and cool completely. Slice and serve or wrap in plastic wrap and store up to 5 days.