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Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream
Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream
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Prep Time:
15 minutes
Total Time:
3 hours 10 minutes
"Charlene Chambers from Ormond Beach, FL shares a winning Fall baking recipe."
Ingredients:
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 eggs
  • 1 1/4 cups canned pumpkin (not pumpkin pie mix)
  • 3/4 cup milk
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup chopped pecans, toasted
  • 1/2 cup sweetened dried cranberries
  • 1 cup heavy whipping cream
  • 1 tablespoon Grand Marnier or orange juice
  • 1 tablespoon powdered sugar
Instructions:
  • Preheat the oven to 325°F and generously spray a 9x5-inch loaf pan with baking spray that includes flour.
  • In a large bowl, whip together butter, granulated sugar, and brown sugar until velvety using an electric mixer on low speed. Add in eggs, pumpkin, and milk. Mix in flour, baking powder, baking soda, salt, and spices until well-combined. Gently fold in pecans and cranberries. Transfer batter into the pan.
  • Bake for 1 hour 5 minutes to 1 hour 15 minutes until a toothpick inserted into the center comes out clean and the top crack looks dry. After cooling for 10 minutes, remove the cake from the pan onto a cooling rack and let it cool completely, about 1 hour 30 minutes.
  • In a large chilled bowl, use an electric mixer to beat the topping ingredients on low speed until they start to thicken. Gradually increase the speed to high and beat until stiff peaks form. Slice the bread and serve with a dollop of the topping.

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