Pumpkin-Cranberry-Pecan Bread

Name: Pumpkin-Cranberry-Pecan Bread
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 397 grams pkg. pumpkin quick bread and muffin mix; 2 eggs; 2 teaspoons oil; 3 Tbsps oil; 118 milliliters chopped pecans; 2 Tbsps chopped pecans; 118 milliliters sweetened dried cranberries; 59 milliliters white vanilla chips; 237 milliliters water

This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 252 calories. Head to the store and pick up pecans, cranberries, oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 375F. Generously grease bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans.

Ingredients you will need

Quickbread Mix

Cranberries

Pecans

Water

Egg

Cooking Oil

Equipment you will use

Loaf Pan

Bowl

Oven

Pour batter into greased pan.

Equipment you will use

Frying Pan

Bake at 375F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.

Equipment you will use

Toothpicks