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Monday, March 26, 2012

Pumpkin Cranberry Bread

I know, I know...your asking yourself, "ANOTHER quick bread recipe? Is she crazy?", Yes (to answer both questions), I'm in love with quick bread of any kind! Its such a fun addition to any breakfast, makes a great snack for the family or I can serve it with ice cream for dessert...AND IT ALWAYS freezes well, so you can make several loaves, throw it in the freezer and eat it another day! WOO HOO, can't beat that for planning ahead!

Pumpkin Cranberry Bread

4 eggs
1 c. oil
4 c. sugar
4 1/2 c. flour
2 c. pumpkin
2 T pumpkin pie spice
1/2 t. ground cloves
1/2 t. ground cinnamon
1/2 t. nutmeg
2 t. baking soda
1 t. salt
1 t. vanilla
2 1/2 c. fresh cranberries, chopped (in the food processor)

Combine eggs, pumpkin, and oil. Blend until well mixed. Add dry ingredient and stir well. Add cranberries and vanilla, stir just until mixed. Do not over mix. Divide batter into to large loaf pans or 3 regular sized pans...making sure to spray with pan coating ahead of time. Bake at 350 degrees for 55-65 minutes (just watch carefully, start checking at 50 minutes).


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