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Pumpkin-Cranberry-Pecan Bread

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Betty Crocker Kitchens
Updated Nov 17, 2010
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Bake this pumpkin bread and muffin mix along with cranberries and pecans to make this delicious bread topped by white vanilla chips and nuts.

Pumpkin-Cranberry-Pecan Bread

  • Prep Time 15 min
  • Total 2 hr 25 min
  • Servings 12
  • Ingredients 9
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Ingredients

Bread

  • 1 (14-oz.) pkg. pumpkin quick bread and muffin mix
  • 1 cup water
  • 3 tablespoons oil
  • 2 eggs
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup chopped pecans

Topping

  • 1/4 cup white vanilla chips
  • 1 1/2 teaspoons oil
  • 2 tablespoons chopped pecans

Instructions

  • Step 
    1
    Heat oven to 375°F. Generously grease bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine quick bread mix, water, 3 tablespoons oil and eggs; beat 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries and 1/2 cup pecans. Pour batter into greased pan.
  • Step 
    2
    Bake at 375°F. for 40 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife or metal spatula; remove from pan. Cool 1 hour or until completely cooled.
  • Step 
    3
    Melt vanilla chips with 1 1/2 teaspoons oil as directed on package. Cool about 3 minutes or until slightly cooled. Place mixture in resealable food storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over cooled loaf. Immediately sprinkle with 2 tablespoons pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator.

Nutrition

260 Calories
12g Total Fat
3g Protein
35g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
260
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
240mg
10%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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