Bake this pumpkin bread and muffin mix along with cranberries and pecans to make this delicious bread topped by white vanilla chips and nuts.
Pumpkin-Cranberry-Pecan Bread
- Prep Time 15 min
- Total 2 hr 25 min
- Servings 12
- Ingredients 9
Ingredients
Bread
- 1 (14-oz.) pkg. pumpkin quick bread and muffin mix
- 1 cup water
- 3 tablespoons oil
- 2 eggs
- 1/2 cup sweetened dried cranberries
- 1/2 cup chopped pecans
Topping
- 1/4 cup white vanilla chips
- 1 1/2 teaspoons oil
- 2 tablespoons chopped pecans
Instructions
-
Step1Heat oven to 375°F. 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. Pour batter into greased pan.
-
Step2Bake at 375°F. 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.
-
Step3Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator.
Nutrition
260
Calories
12g
Total Fat
3g
Protein
35g
Total Carbohydrate
21g
Sugars
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 260
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 35mg
- 12%
- Sodium
- 240mg
- 10%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 21g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;Tips from the Betty Crocker Kitchens
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