Sunday, November 8, 2009

Sunday Baking With Betty


My need to spread the cheer of cranberries goes on and today I found a recipe for Pumpkin Cranberry Bread. I immediately whipped up some mini-loaves for distribution around the 'hood.

Hope you enjoy the recipe. Baking is good, clean fun. Do some today.

Cranberry Pumpkin Bread

INGREDIENTS:

1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin
1/2 cup oil
2 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped

DIRECTIONS:

Preheat oven to 350ºF.

Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries.

Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.

Makes one loaf.

(As noted above--I divided the batter and made mini-loaves instead. Each batch makes four mini-loaves.)




1 comment:

Anonymous said...

they look lovely :) i made a vegan chocolate cream pie.
pg