Maple-Glazed Pumpkin Cranberry Loaf

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 12 teaspoon ground nutmeg
• 12 teaspoon salt
• 1 cup dried cranberries
• 12 cup walnuts, chopped
• 1 (14 ounce) can pumpkin puree
• 1 12 cups granulated sugar
• 1 cup unsweetened applesauce
• 12 cup vegetable oil
• 4 large eggs
• 13 cup maple syrup

1. Preheat oven to 350F Place the first six ingredients in a bowl and whisk to combine.
2. Mix in the cranberries and nuts.
3. Place pumpkin, sugar, apple sauce, oil and eggs in a second bowl and whisk to combine.
4. Mix the dry ingredients into the wet until just combined.
5. Grease two non-stick loaf pans with vegetable oil spray.
6. Divide the batter between the two pans.
7. Bake for 55-60 minutes, or until the loaf springs back when touched in the centre.
8. Set the loaves on a baking rack.
9. While still warm, brush the tops of each loaf with maple syrup (note -- I used more that the 1/3 cup suggested).
10. When cooled to room temperature, remove the loaves from the pans.

allpurpose, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, cranberries, walnuts, pumpkin puree, sugar, unsweetened applesauce, vegetable oil, eggs, maple syrup

Taken from www.food.com/recipe/maple-glazed-pumpkin-cranberry-loaf-468620 (may not work)