Maple-Glazed Pumpkin Cranberry Loaf

Kathleen Constance's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 2 loaves

• 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:

1. 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.
2. Grease two non-stick loaf pans with vegetable oil spray. Divide the batter between the two pans.
3. 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).
4. When cooled to room temperature, remove the loaves from the pans.

Reviews

[Nancy's Pantry]

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.