I was looking at my recipe archives, dating back to around 2002. I can’t believe another decade is passing. I resurrected this pecan pumpkin loaf that is really quite outstanding. I’ve changed the recipe to an even healthier version. Feel free to use the ingredients in your pantry…all purpose flour and granulated sugar work just as well.
I have some time this morning before the TV repair guy comes to fix my quivering PVR. No cranberries or orange. Just so you think your eyes aren’t deceiving you… I substituted some frozen wild berries, lemon zest, and threw in some toasted almonds and pistachios with the pecans. Feel free to use your imagination too! Now close your eyes and envision beautiful jewels of red cranberries throughout this loaf!
I want to share this with you as a perfect complement to a family brunch, especially over the holidays. It’s very comforting and the aroma says, “Ahhh…Mom I’m home”.
Pecan Pumpkin Cranberry Loaf (we used Blueberries)
Slices with wild blueberries, pistachios, almonds…and lemon zest!
2 cups organic whole wheat flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp ginger 1/2 cup unsalted butter, room temperature 1 cup unprocessed organic cane sugar 2 free range eggs 1 cup canned organic pumpkin puree zest of one orange 1 tsp vanilla 1 cup skim milk 1 cup cranberries or blueberries, fresh or frozen ½ cup chopped pecans, lightly toasted
Preheat oven to 325ºF.
Sift together whole wheat flour, baking soda and powder, salt and spices and set aside.
In a medium bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla.
Stir in milk.
Add dry ingredients in additions and blend just until incorporated.
Fold in cranberries or blueberries and pecans.
Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out Allow to cool before slicing.