Saturday, October 23, 2010

Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream

Yields 2 loaves (12 slices each)

1 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup packed light brown sugar
4 eggs
2-1/2 cups canned pumpkin
1-1/2 cups milk
5 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups chopped pecans
1 cup sweetened dried cranberries

2 cups heavy whipping cream
2 tablespoons Grand Marnier or orange juice
2 tablespoons powdered sugar

1.  Heat oven to 325°F.  Spray two 9×5-inch loaf pans with baking spray with flour.
2.  In a 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 65 to 75 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 and 30 minutes.
4.  In chilled large deep bowl, beat topping ingredients with electric mixer on low speed until mixture begins to thicken.  Gradually increase the speed to high and beat until stiff peaks form.  Slice bread; serve with a dollop on topping.

Recipe taken from Betty Crocker, Fall Baking, October/November 2010

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