Pumpkin-Cranberry Pecan Bread {My Blessed Life Guest Post}
Today I’m bringing you a guest post by a very dear person, my friend Myra. Myra is one of those people who just has a sense of peace and calmness about her. In the middle of a crowded room, you can glance over at her and your soul is set instantly at ease. She has that kind of presence. She is as sweet and sincere as they come and one jim dandy of a cook, too! I know you’re going to enjoy her post and recipe today. Thank you so much, Myra! Gratefully, Christy
Hey Southern Plate Family! I’m Myra from My Blessed Life and I’m so thrilled to be here with y’all! I adore Christy and I’m just tickled pink that she invited me over today!
I’m a native Alabama girl who, like Christy, is so thankful for a rich heritage of godly, hard working people. I’m married to my childhood sweetheart and we have a precious two year old little man.
My passion {under God and my family, of course} is to encourage you to creatively thrive in your home through do-it-yourself home decor, seasonal crafts, easy recipes and more. When I’m not blogging, you might find me sorting through someone’s junk at an estate sale, perusing a thrift shop, cruising through Hobby Lobby or whipping up something in the kitchen.
Today, I’m sharing one of my delicious Fall recipes with y’all. Get ready to drool!
Be sure you check below this recipe for my recipe for Caramel Glaze!
Ingredients
- 2+1/3 cups all purpose flour
- 1+1/2 cups sugar {I reduced this from 2 cups}
- 2 tsp. baking soda
- 1 +1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1 can (15 oz) solid pumpkin
- 1/2 cup olive oil
- 1/2 cup applesauce {I used cinnamon applesauce}
- 4 eggs, lightly beaten
- 2/3 cup water
- 1/2 cup chopped pecans
- 1/4 cup craisins
Instructions
- Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl. In another bowl, combine pumpkin, oil, applesauce, eggs and water. Mix well. Stir wet ingredients into the bowl of dry ingredients, just until combined. Fold in pecans and craisins.
- Spoon into two loaf pans. Bake at 350 degrees for about an hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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Ingredients
- 2+1/3 cups all purpose flour
- 1+1/2 cups sugar {I reduced this from 2 cups}
- 2 tsp. baking soda
- 1 +1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1 can (15 oz) solid pumpkin
- 1/2 cup olive oil
- 1/2 cup applesauce {I used cinnamon applesauce}
- 4 eggs, lightly beaten
- 2/3 cup water
- 1/2 cup chopped pecans
- 1/4 cup craisins
Instructions
- Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl. In another bowl, combine pumpkin, oil, applesauce, eggs and water. Mix well. Stir wet ingredients into the bowl of dry ingredients, just until combined. Fold in pecans and craisins.
- Spoon into two loaf pans. Bake at 350 degrees for about an hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Print This Recipe
This bread is perfectly delightful without the glaze.
But if you want to take it over the top and impress both yours and your family’s taste buds, add the glaze.
Ingredients Instructions
I know, you’re drooling on your keyboard. {giggle}
Here’s a few more of my pumpkin recipes:
Pumpkin Crunch Cake | Pumpkin Dip | Praline Pumpkin Cake
Y’all have a beautiful day! Daydream of pumpkins and this delicious bread.
“The best inheritance a parent can give to their children is a few minutes of their time each day.”
~M. Grundler
From Christy: Be sure and visit Myra over on her blog, My Blessed Life, for more great recipes and homemaking ideas (I loved getting to see her recent yard sale finds!) I just love Myra and I know you will, too!
Related posts:
Posted by Christy Jordan
on Sep 9 2011. Filed under Breads.
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Wow, that looks delicious, Myra! Thank you for the wonderful idea, and I see a new Thanksgiving favorite in my future! (never could stand ordinary pumpkin pie.)
Thanks for these great pumpkin additions to my recipe file! Fall is my favorite time of year! Love the name of your blog, Myra! And there must be something about the name “Myra” because I also have a really sweet friend with the same name and it blesses me every time I see her smiling face! Thank you!
Awww, that’s so sweet!
Myra, thank you for this recipe! It looks like a great fall recipe. What size loaf pans do you use, 8×4 or 9×5? Also, do you need to grease the pans? Thanks again!
Thanks for your comment Kathleen! You know, I actually have one of each size, so my loaves never perfectly match, so just use what you have.
I do grease the pans with cooking spray. I hope that helps!!
Thank you Myra!
Sounds great! I think I have I already have all the ingredients in my kitchen!
Yum! All my favorite ingredients! Can’t wait to try it.
Thanks, Myra!
So excited to see you over here Myra!! Two of my fave bloggers in one today!
Thanks for bringing us this recipe!!
Thanks Angie!! I hope you have a splendid day!
Do I have to use the olive oil? It is very expensive. Thank you.
Hi Carol! Feel free to use whatever oil you prefer. I buy olive oil when I can buy it for next to nothing with coupons. I hope that helps!
WOW- thank you so much for these recipes! I’m always on the lookout for pumpkin recipes.
My daughter loves, loves anything pumpkin! Her birthday is on Halloween. Wonder if that has anything to do with her love of pumpkin! lol
Will be baking for her really soon.
Thank you!
What a fun combination of Halloween and pumpkin. I say that your daughter was destined to love pumpkin anything.
Thanks for your sweet comment!!
Hello Myra! All us SP folks are tickled to see you as a guest on SP and of course, to share such an delicious looking recipe. I am excited to try it and serve it to guests as soon as I get the chance. Wait….maybe, I will keep it all to myself. ~grins, winks~ Thanks for Guest-ing today. ~waves~
Thank you so much Terri! It’s so fun to be here visiting with y’all today.
That looks really yummy!
I LOVE pumpkin recipes!! Fall is my favorite time of year and pumpkin is one my fave ingredients for Falltastic recipes! Thank you so much for sharing these recipes! I will be sure to try them all!!
Oh Myra, I’m sure that is wonderful! A great fall recipe! I saw you at the H’ville Public library when Christy spoke. I was the one taking pictures.
Coolness! I remember you!
Maybe we will meet again at the cooking show. 
Thank you so much for this recipe. I have been looking for a great pumpkin bread recipe. I can not wait to start baking.
This recipe looks amazing! I love anything with pumpkin (including mashed with a pat of butter, as a vegetable side dish), and I will definitely be trying this.
Thanks, Myra for the recipe, this has all my favorite ingredients and can’t wait to try the glaze. Will be a great breakfast treat with a cup of coffee, especially during the holidays…Bless you and your family…
Thanks Myra for sharing. Can’t wait to try it out.
Thank you so much for this recipe! I just made it and it is delicious! I accidentally bought pumpkin pie mix instead of just a can of plain pumpkin and I think I will continue to do that when I make it. It really enhanced the flavor. Thank you again!
I’m so glad you’re enjoying it!
And that’s great to know because I do have some pumpkin pie mix on hand.
Hey, Myra! Glad to know you. Alabama produces some awfully nice ladies! My next stop will be your blog-I think we enjoy alot of the same things. Have a great day, everyone!
P.S. Hey, Christy! Glad you have such a nice friend. Take care!
I love your site Myra!!!! Thanks for sharing this. I love Pumpkin Bread!!!
I love anything pumpkin:) I always have it on hand, just encase I need a pumpkin fix, but this time I was out, so I went to the store to get some. Did you know that pumpkin is SEASONAL and they only carry it around Thanksgiving and Christmas. You can bet the next time I find it, I’m stocking up again & try to never run out:) LOL
Hi Wendy! I was just telling a friend tonight that I’m probably a pumpkin hoarder. Ha! I have several cans in my cupboard that I’ve picked up when I see pumpkin on the shelves.
Hi Wendy ~ I thought I was the only one who couldn’t find the solid pumpkin
Thanks for confirming my assumption that it had to be seasonal. Maybe I will go for the pumpkin pie mix instead of waiting another month to make this yummy sounding recipe. I checked two different grocery stores this weekend… just waiting for the pumpkin. Myra ~ I love LOVE love your site… and I forwarded the email newsletter from SP to all of my friends Friday… I have to make the hurricane vases!!
~raises hand sheepishly~ I’m a pumpkin hoarder too. I went to get some last week (because I didn’t wanna break into my stash!;) and was told it was seasonal, which I think is kinda silly. Hopefully they’ll get it in soon!
I think I am going to hoard some pumpkin as soon as it is on the shelves here!
I’m so excited to try this recipe. Sweet Tomatoes has a pumpkin cranberry muffin that I LOVE it and have always wanted a recipe to make it at home. I think is going to come very close. I can’t wait to spend some time on your site too. Love the name!
Thank you Glynnis! I love your name!
Myra, thanks for a great sounding recipe!! I have a large stock pile of pumpkin
and needed a new treat for my family and friends to try. Will be baking it this
weekend.
Wow!! Soooo good! Well… at least the caramel glaze.
I used my own recipe for pumpkin bread (my kids don’t like nuts in it), but added the glaze. It’s heavenly!! I received hugs and praises from my kids. Thanks for posting!
Wonderful Lori! I’m so glad y’all enjoyed the glaze!!
That looks fabulous! But, I am not supposed to have a lot of salt. Would it hurt the recipe to use less, I am wondering?
Thanks!
I think you could cut the salt a bit and it should work out okay.
It might not rise much, but the flavor should still be delish.
Going to make this today. Looked so good but I had to travel around Edinburgh (Scotland) to find the pumpkin. Finally found two cans (last ones) in a speciality shop. xoxo
Thanks Myra! I made this recipe on Saturday and I LOVE it! So moist. This will defnitely become a regular for me. I didn’t make the glaze because I was giving a loaf to some friends that were traveling. I didn’t think they wanted sticky fingers. It was great without the glaze. I can’t imagine how wonderful it will be when I add that next time.
I was going to make this recipe last saturday, but Kroger won’t get their pumpkin in until the end of Sept. Will have to make it then. Sounds delicious.
This was a big hit at my mother’s retirement home! I made it, last weekend in five small loaves, and, took it to my mom to share with friends at the home. The one man who says he loves pumpkin bread and thought it was the best he ever had.
I’m going to try this for are guest on Saturday. I’m need a recipe for Pumpkin spice Bread and using Sugar substitute lime Splendor. Thank you very much and I do enjoy preparing your recipes for my family.
[...] sure how it would turn out, but it is very moist and tastes wonderful. Here’s the recipe. I use the Betty Crocker recipe most of the time, but this one may become my new favorite. It [...]
Yum! Think I will make some muffins with this recipe!!