Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream

Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Charlene Chambers from Ormond Beach, FL

Prep Time

15

Minutes

Total Time

3:10

Hrs:Mins

Makes

1

loaf

Bread
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
Topping (optional)
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.
Makes 1 loaf (12 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Contestant Quote
"Just the best fall and holiday sweet bread around! You will love this creation of everything good-tasting about the season and you can enjoy it year-round. Makes a wonderful holiday gift for family and friends alike." Charlene Chambers
Tip
To toast pecans, heat oven to 325°F. Spread pecans in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 330
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 380mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 3g,
    • Sugars 19g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.