Here you have a great recipe for this time of the year, I hope you give it a try and love it as much as we do!!
- 3 ½ Cups All Purpose flour
- ⅔ cups Granulated Sugar
- 1 Cup Brown Sugar
- ½ Cup Vegetable Oil
- ½ Cup Plain Yogurt
- 2 Cups Pumpkin Puree
- 4 large Eggs
- 1 Cup Pecans
- 1 cup Dry Cranberries
- 2 tspn Baking Soda
- ½ Tspn Salt
- 1 Tspn Ground Cinnamon
- ¼ Tspn Ground Cloves
- ½ Tspn Baking Powder
- ½ Tspn Nutmeg
- ½ Tspn Ground Ginger
- 2 Tspn Vanilla Extract
Preheat the Oven to 350ºF
In a large bowl, sift the flour together with the ground spices: cinnamon, cloves, ginger, and nutmeg; to this also add in the baking soda, the baking powder and the salt, sift everything together then stir until combined and set aside.
Reserve about a ¼ cup of the pecans and stir the rest with the flour mixture. Set aside.
In an another bowl with an electric mixer, beat the pumpkin puree with the yogurt, vanilla extract, granulated sugar and brown sugar, mix until well combined. Then add in the vegetable oil and the eggs. Continue to mix on medium speed for 2 more minutes.
Now pour half the flour mixture into the puree mixture, and also add in half the dry cranberries, use a wooden spoon to stir until well combined. Then add in the rest of the flour and the rest of the cranberries. Continue to stir with the wooden spoon until everything is well incorporated, do not over mix!
Grease and flour your pan. Place the leftover pecans in the bottom of the pan. Pour the batter into the pan, give it a shake to make sure the batter is resting in the bottom of the pan.
Bake at 350ºF for about 1 hour, or until cooked. (it might take around 60-80 minutes!)
You will know the bread is ready when you insert a toothpick right in the center of the Bread and it comes out with a bit of bread crumbs!
Once the bread is ready, let it cool in the pan for 30 minutes then transfer it to another surface to let it cool completely.
Once it is completely cold, you can dust a bit of powdered sugar on top! (this step is optional).