Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream

 

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

• 1 Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
• 2 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on low speed until smooth. Mix in eggs, pumpkin and milk. Stir in flour, baking powder, baking soda, salt and spices until blended. Stir in pecans and cranberries. Spoon batter into pan.
• 3 Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean (crack on top surface should look dry). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
• 4 In chilled large deep bowl, beat topping ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Slice bread; serve with a dollop of topping.