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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.
- 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
- 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.
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.