Pumpkin Cranberry and Pecan Loaf

By velma

Ingredients

• 1 cup dried cranberries
• 1/2 cup butter at room temperature
• 1 cup brown sugar
• 2 large eggs room temperature
• 2 cups canned pumpkin puree
• 2 cups all purpose flour
• 2 tbsp cinnamon
• 1 1/2 tbsp baking powder
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup pecan pieces

Details

Servings 12
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Heat oven to 350.
In a small bowl cover cranberries with warm water, set aside. Grease a 9x5 loaf pan and set aside
Using an electric mixer cream the butter and brown sugar at medium speed until light. Add the eggs one at a time mixing well after each addition. Mix in the pumpkin. In a seperate bowl combine the flour, cinnamon, baking powder ginger and salt. Carefully add dry ingredients with mixer on low just until blended. Add nuts and well drained cranaberries. mixing just until distributed.
Spread batter evenly in loaf pan and bake on centre rack for 6 min to 65 min or until a toothpick inserted into the centre comes out clean. Let cool 10 min in the pan and then remove loaf and cool completely.