TNT Barbo's Cranberry Pumpkin Pecan Bread

[barbogold]

Bread with Applesauce and Oranges too.

The results are wonderful. Nuts and fruits are beautiful in color an well defined in the slices. The texture is med/fine and the
sweetness is just right. I did drizzle each loaf with light butter when it came out of the oven for shine. Love the tart/sweet taste
and it's moist too.

BARBO’S Pumpkin Cranberry Raisin Pecan Bread
Makes two huge loaves. Rose well above my bread pans.


Wet Ingredients:
4 eggs
2 cups pumpkin puree
1 tbs. Vanilla extract
½ c. oil ½ c. unsweetened applesauce
Zest of one orange
Juice of one orange

Dry Ingredients:
* 2 c. Granular Splenda
*1 c. Brown Sugar Splenda Blend
1/3 c. brown sugar
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 tsp. baking powder
1 teaspoon salt
2 tsp.cinnamon,
2 tsp.pumpkin pie spice,
3/4 tsp.cloves,
1/2 tsp. nutmeg
1 tsp. salt

In Separate Bowl:
1 c. chopped pecans
3 cups cranberries (frozen ok lightly chop in Cuisinart)
1 c. golden raisins

Preheat oven to 350 degrees F.
Spray 2 bread pans with butter release spray

In bowl place wet ingredients and beat well. In another bowl add all dry ingredients mixing well with a wire whisk. Cranberries, zest, and orange, mix well. Add nuts last. Using a heavy wooden spoon mix and fold like you would an angel cake, this helps spread out the fruit/nuts without beating it too much. Have your two bread pans sprayed with butter release agent. Divide dough Before spreading it with wooden spoon, spray butter Pam the top of the dough and then spread. Bake 350 until wooden pick comes clean. Make certain it's baked through in the middle. Cool on racks. Slice into 16 pieces each loaf. This bread freezes well. It took 1 hour and about 20 minutes to bake through. Every oven is different so
don't be afraid to check and add time.

* I don't care for the ginger taste when I use large amounts of pumpkin pie spice. Also you can use ground allspice to taste. I think spices are all about individual tastes don't you? This spice blend is perfect for us.

** Home made Brown Sugar Splenda Blend
2 c. Splenda granular
1 c. of light brown sugar
Mix in Cuisinart until well combined.
Store. Use 1/2 c. when 1 c. brown sugar is required in recipe.
I also like to double the recipe to have on hand for holiday baking.

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