DAY 12 : Pumpkin Cranberry Bread
A delicious quick bread that makes great gifts for friends and neighbors. It is also great spread with a little cream cheese before eating.
Dollar stores and Michaels often sell cute Christmas mini-loaf pans that you can bake these in. Then you can give the cute little pan to neighbors along with the bread.
RECIPE:
Pumpkin Cranberry Bread
Yield: 2 regular loaves or 5-6 mini-loaves
4 eggs
1 ½ cups sugar
1 cup vegetable oil
1 tsp vanilla
1 can (16oz) pumpkin puree
3 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp salt
2 cups chopped fresh cranberries
1 cup chopped walnuts
Preheat oven to 350°F. Grease and flour two regular loaf pans (or 6-8 mini loaf pans), or spray with Baking Pam.
Beat eggs, sugar, oil, vanilla, and pumpkin until well mixed.
Whisk together flour, baking soda and powder, cinnamon, ginger, nutmeg, and salt. Stir into pumpkin mixture. Fold in chopped cranberries and walnuts.
Spoon batter into prepared pans. Fill mini loaf pans about 2/3 full.
For regular loaf pans: bake for 60 minutes
For mini-loaf pans: bake for 35-45 minutes
Bake until top of loaf springs back when touched gently (or toothpick comes out clean). Check bread after about 30 minutes: cover loosely with foil if it is beginning to brown too quickly.
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