Pumpkin-Cranberry Pecan Bread with Tipsy Whipped Cream Recipe
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Charlene Chambers from Ormond Beach, FL
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Cooking tools:
- Loaf pan
- Hand mixer
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 eggs
- 1 1/4 cups canned pumpkin (not pumpkin pie mix)
- 3/4 cup milk
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup chopped pecans, toasted
- 1/2 cup sweetened dried cranberries
- 1 cup heavy whipping cream
- 1 tablespoon Grand Marnier or orange juice
- 1 tablespoon powdered sugar
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