Maple-Glazed Pumpkin Cranberry Loaf
- Reviews 1
Ready In: 1 hr 20 mins
Yields: 2 loaves
Ingredients
- 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
- 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.
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