Pumpkin Cranberry Pecan Bread
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 loaf
ingredients
-
Bread
- 1 (14 ounce) package philsbury pumpkin quick bread mix
- 1 cup water
- 3 tablespoons oil
- 2 eggs
- 1⁄2 cup dried sweetened cranberries
- 1⁄2 cup chopped pecans
-
Topping
- 1⁄4 cup white chocolate chips
- 1 1⁄2 teaspoons oil
- 2 tablespoons chopped pecans
directions
- Preheat oven to 375 degrees.
- Generously grease bottom only of an 8X4 or 9X5 loaf pan
- Mix the first four ingredients together - until all mix moistened.
- Mix in the cranberries and pecans.
- Pour batter into greased loaf pan.
- Bake for 40-55 minutes - until comes out clean.
- Let stand for 15 minutes.
- Use a knife to loosen sides from the pan, remove from pan and let stand for another hour until completely cool.
- Melt white chocolate chips and 1 1/2 tsp oil as directed on the chocolate package.
- Place mixture into a plastic resealable bagg.
- Seal the bag and then cut off one corner of the bag and drizzle chocolate mixture over the bread.
- Immediately top with pecans.
- Let toppings set and then store in the refridgerator.
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