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Pumpkin-Cranberry-Pecan Bread
Pumpkin-Cranberry-Pecan Bread
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Prep Time:
15 minutes
Total Time:
2 hours 25 minutes
Create a delectable pumpkin bread and muffin mix with cranberries, pecans, white vanilla chips, and nuts for a delightful treat.
Ingredients:
  • 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
  • 1/4 cup white vanilla chips
  • 1 1/2 teaspoons oil
  • 2 tablespoons chopped pecans
Instructions:
  • Preheat oven to 375°F. Grease the bottom of an 8x4 or 9x5-inch loaf pan generously. In a large bowl, mix quick bread mix, water, 3 tablespoons oil, and eggs until just combined (about 50 to 75 strokes). Fold in cranberries and 1/2 cup pecans. Transfer batter to the greased pan.
  • Bake at 375°F for 40 to 55 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack for 15 minutes, then gently loosen the sides with a knife or spatula. Remove from the pan and cool for 1 hour until completely cooled.
  • Follow the package instructions to melt vanilla chips with 1 1/2 teaspoons of oil. Let it cool for about 3 minutes. Transfer the mixture into a resealable plastic bag and seal. Cut a small hole in one corner of the bag. Drizzle the mixture over the cooled loaf. Sprinkle with 2 tablespoons of pecans. Allow the topping to set before wrapping the loaf tightly and refrigerating.

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