Fall Harvest Bread

This delicious bread is not only very soft with lots of flavor, but not has the sweetness of apples, the tartness of cranberries and the smooth meatiness of fresh pecans. Now this is surely a true reflection of the fall harvest in a loaf.


Ingredients:
1 1/2 c. all-purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 c. sugar
1/4 c. light brown sugar
1/2 can (or 7.5 oz) pumpkin puree
2 large eggs
1/4 c. oil
1/4 c. applesauce                               
1/4 c. milk
1 tsp vanilla extract
1 medium apple (I like granny smith) peeled, cored, and diced
1 c. fresh cranberries
1 c. chopped pecans

Directions:
-Preheat oven to 350 degrees.
-Prepare 9×5 loaf pan or 5 mini loaf pans(or can sub muffin pan or double recipe for cake/bundt pan).
-In large bowl, combine flour, cinnamon, nutmeg, baking soda, salt and whisk to combine.
-In another large bowl, combine sugar, pumpkin, eggs, oil, applesauce, milk, vanilla and stir to combine well.
-Add dry ingredients to wet ingredients and stir until just barely blended..
-Fold in apples, cranberries and pecans.
-Spoon batter into prepared pan (it will be all lumpy - don’t worry).
-Bake for 60-70 minutes (35-40 minutes for mini loaves) or until wooden pick inserted into center comes out clean.
-Remove from oven and let cool in pan for 10 minutes.
-Remove from pan and let cool on wire rack completely (makes the slices much more clean.

Don’t forget, this bread is not only great in the mornings, but a perfect after meal presentation with coffee for meetings, clubs, or unexpected company!