Maple-Glazed Pumpkin Cranberry Loaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I found this loaf recipe in our local newspaper. It's moist and tasty, and can be frozen for later, or sliced, heated up and served with ice cream. Makes 2 loaves. Ingredients:
3 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup dried cranberries |
1/2 cup walnuts, chopped |
1 (14 ounce) can pumpkin puree |
1 1/2 cups granulated sugar |
1 cup unsweetened applesauce |
1/2 cup vegetable oil |
4 large eggs |
1/3 cup maple syrup |
Directions:
1. Preheat oven to 350°F Place the first six ingredients in a bowl and whisk to combine. Mix in the cranberries and nuts. Place pumpkin, sugar, apple sauce, oil and eggs in a second bowl and whisk to combine. Mix the dry ingredients into the wet until just combined.
2. Grease two non-stick loaf pans with vegetable oil spray. Divide the batter between the two pans.
3. Bake for 55-60 minutes, or until the loaf springs back when touched in the centre. Set the loaves on a baking rack. While still warm, brush the tops of each loaf with maple syrup (note - I used more that the 1/3 cup suggested).
4. When cooled to room temperature, remove the loaves from the pans.
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