Pumpkin-Cranberry Pecan Bread

Categories: Quick Breads

Ingredients

• 2 1/3 cup flour {I use spelt}
• 1 1/2 cups sugar {I reduced this from 2 cups}
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1 can (15 oz) solid pumpkin
• 1/2 cup olive oil
• 1/2 cup applesauce {I used cinnamon applesauce}
• 4 eggs, lightly beaten
• 2/3 cup water
• 1/2 cup chopped pecans (or almonds)
• 1/4 cup craisins
• Caramel Glaze
• 1/4 cup butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup whipping cream
• 2/3 cup powdered sugar
• 1 tsp. vanilla

Directions

1. Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl.

2. In another bowl, combine pumpkin, oil, applesauce, eggs and water. Mix well.

3. Stir wet ingredients into the bowl of dry ingredients, just until combined.

4. Fold in pecans and craisins.

5. Spoon into two loaf pans. Bake at 350 degrees for about an hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

6. Caramel Glaze

7. In a saucepan, combine butter, sugar, brown sugar and cream. Cook until sugars are dissolved. Cool for 20 minutes. Stir in powdered sugar and vanilla until smooth. Drizzle over cooled loaves.

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