Orange Cranberry Pecan Bread

Oh my! This is really great. It is almost too sweet to be considered a brunch bread (in my opinion). Although, it is good enough that I cannot resist a slice. This bread cooks with a very moist loaf. Leaving the loaf in the pan until completely cool is essential or else it will fall apart. Also, know that the center of the loaf will sink slightly and appear to deflate once it is out of the oven. As long as the tooth pick is clean when inserted, it is done.

2 1/4 cups flour – divided

1/2 cup plus 2 tablespoons sugar

1/2 tsp ground cinnamon

3 tablespoons butter

1 tsp baking soda

1/2 salt

1 cup cranberries fresh or frozen

1/2 cup chopped pecans

1 large egg

1/2 cup packed light brown sugar

1 cup heavy cream

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 tablespoons orange zest and 2 tablespoons orange juice (one small cutie will do)

1 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.

Prepare the topping by mixing the cold butter, 1/4 cup flour, 2 tablespoons sugar, and cinnamon. Cut all together until it is crumbly pea sized pieces.

For the bread, whisk together egg, brown sugar, and 1/2 cup of granulated sugar. Add in the buttermilk, oil, vanilla, and orange zest. Slowly add in the remaining 2 cups flour, baking soda, salt, pecans, and cranberries. Stir until just combined.

Pour the batter into the pan. Top with the streusel.

Bake for 1 hour to 70 minutes. Test the bread using a toothpick. It is done when a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool completely in the pan on a wire rack.

Make the glaze by whisking together the powdered sugar and orange juice. Remove the bread from the pan and pour the glaze over the top.

Pumpkin whoopie pies with toasted pecan buttercream frosting

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Alright alright. It is finally a bit colder in Texas so it is time for some pumpkin. These do take a little bit of work but they are so worth it. I invented the frosting idea on my own. At least I couldn’t find anything similar out there.

First toast a small bag of pecans in 1 tablespoon of butter in a skillet on medium high heat for 2-3 minutes.

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Next, put the nuts into a food processor and let them turn into nut butter. Scrape down the sides as you go. It took about 2-3 minutes.

Let this cool fully. It is quite bitter. Do not worry.

Place 1 stick room temperature butter into a mixer along with 4 ounces of cream cheese and the pecan butter. Whip on high for a few minutes until fluffly.

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Add in 2 1/3 cups powdered sugar. Refrigerate when done. See photo above.

Now for the cakes…..

Mix one box of butter recipe yellow cake with 15 ounce pumpkin puree and 1/2 cup  vegetable oil. Add in 1/2 teaspoon pumpkin pie spice.

Preheat the oven to 350 degrees. Drop tablespoon sized circles of batter onto a greased cookie sheet or parchment. Don’t worry they do not increase in size much.

Bake for 15-20 minutes or until prety firm to the touch. Let cool completely. Add frosting between two cookies. Mmmmmmm……..

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Okay so the cake part of the recipe I stole slightly from yourcupofcake.com.

Because of the buttercream, store these in the refrigerator.