| Pumpkin Cranberry Pecan Bread |
| BREAD 1 (14 ounce) pkg. pumpkin quick bread and muffin mix 1 cup water 3 tbs oil 2 eggs 1/2 cup sweetened dried cranberries 1/2 cup chopped pecans TOPPING 1/4 cup white vanilla chips 1 1/2 tsp oil 2 tbs chopped pecans heat oven to 375. Generously grease bottom of 8x4 or 9x5 loaf pan. In large bowl, combine bread mix, oil and egg; beat 50 - 75 strokes with spoon until moistened. Stir in cranberries and pecans. Pour batter into greased pan. Bake for 40 - 55 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes. Loosen sides of loaf with knife; remove from pan. Cool 1 hour. Melt vanilla chips with oil. Cool about 3 minutes. Place mixture in resealable storage plastic bowl; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle over loaf. Immediatly sprinkle with pecans. Let stand until topping sets before wrapping tightly. Store in refrigerator. |