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Cranberry Pecan Pumpkin Bread With Brown Sugar Glaze Recipe

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This recipe for Cranberry Pecan Pumpkin Bread With Brown Sugar Glaze, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lucy Younger Ledbetter


Pumpkin Bread
1 15 ounce can Pumpkin Purée
4 Eggs
3/4 cup Vegetable Oil
2/3 cup Milk
2 cups Sugar
3 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1 1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
1 cup broken Pecans, plus more for garnishing
1 cup dried sweetened Cranberries

Brown Sugar Glaze
1/4 cup Butter
1/2 cup Brown Sugar
2 Tablespoons Milk
1/4 teaspoons Vanilla
3/4 cup Powdered Sugar, sifted to remove lumps
1 cup broken Pecans

Preheat oven to 325º. Combine pumpkin, eggs, oil, milk, and sugar, and stir. Sift together flour, baking soda, and spices. Add to pumpkin mixture and mix until just combined. Stir in pecans and cranberries. Pour into two large greased floured loaf pans or six small loaf pans. Bake large loaf pans for 70 minutes or small pans for 50 minutes, or until browned and slightly firm to touch. Remove from pans to cool.

Place brown sugar, butter, and 2 Tablespoons milk in a small saucepan and heat until just bubbling, whisking frequently. Add vanilla and powdered sugar. Remove from heat and whisk vigorously. Glaze will harden quickly, so immediately brush on the tops of pumpkin bread and sprinkle with pecans.




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