Wednesday, February 9, 2011

Pumpkin Cranberry Bread

 Pumpkin is apparently one of my husband's favorite foods although I had no idea until last night when I suggested Pumpkin Bread. He was so excited about it. His choice was a Pumpkin Cranberry Muffin. It used it entire can of pumpkin (which I had and wanted to use) so I was a fan of that recipe. I always have problems finding another recipe to use the leftover pumpkin from a can if there is any. These are a great throw together muffin to do when you feel like something warm with a sense of Autumn. It's a much better Autumn burst than stepping outside and feeling the frigid weather. I made one 8 1/2" x 4 1/2" loaf pan with this recipe plus 14 muffins. I do love portable treats. This recipe is an adaption of the Pumpkin Cranberry Bread from
Pumpkin Cranberry Bread
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • dash of ground cloves
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) pure pumpkin (not the mix)
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1 cup sweetened dried, fresh or frozen cranberries
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 25 minutes (for muffins) or 60 minutes (for loaves) or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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