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Recipes

Pumpkin Nut Loaves

Cook Time
1 hr
Serves
24
Calories
268
Protein
3g
Total Fat
10g
Saturated Fat
4g
Carbohydrates
43g
Dietary Fiber
3g

Ingredients

  • 3/4 cup unsalted butter, softened
  • 3 cups sugar
  • 3 eggs, large
  • 3 cups white flour, unbleached
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp cloves, ground
  • 1 cup pecans, chopped
  • 3/4 cup cranberries, dried
  • 2 cups pumpkin, canned
  • 1 tsp vanilla extract

Preparation

  1. Preheat oven to 325 degrees.
  2. Beat 3/4 cup of softened, unsalted butter at medium speed with an electric mixer. Mix until creamy.
  3. Gradually add 3 cups of sugar, beat well.
  4. Add 3 large eggs (one at a time), and beat unil the yolk disappears.
  5. In a medium bowl, combine 3 cups of white flour with 2 tablespoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
  6. Add 1 cup of chopped pecans and 3/4 cup of dried cranberries.
  7. Mix the flour mixture with the butter mixture, then stir in 2 cups of canned pumpkin.
  8. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour mixture.
  9. Stir in 1 teaspoon of vanilla.
  10. Spoon batter into 12 greased and floured 5x3-inch mini loaf pans.
  11. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
  12. Cool in pans on a wire rack 10 minutes, remove from pans, and let cool completely.

Tags: Recipes, Dessert

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