What is it about Autumn or Fall that makes people (ME) want to break out and bake? I guess it's the cooler weather and the simple fact that in the South, that means that you will not create a kitchen sauna by having the oven on. Of course, there have been many a Thanksgiving Day lately that I have to turn on the A/C- thanks global warming! But normally it is cooler in the fall and what screams fall more than pumpkin and the sweet smell of cinnamon and cloves? So today I give you my Pumpkin Cranberry Bread... super simple and especially delicious!
Pumpkin Cranberry Bread
1 can of pure pumpkin
1 can of whole berry cranberry sauce
3 1/2 cups flour
1 cup brown sugar- packed
2 teaspoons baking soda
1 teaspon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/3 cup vegetable oil
4 eggs or 1/2 cup egg substitute
1 tbsp orange zest
1 tsp. almond extract
1 tbsp. brown sugar
2 tbsp. pecan or walnut chips
Preheat oven to 350*
1. Mix flour, bp, soda, brown sugar, cinnamon and cloves together- mix well and sit aside.
2. Combine eggs, oil, zest, almond extract, cranberry sauce, and pumpkin.
3. Add the dry into the wet into just combined. Pour batter into well greased loaf pans. Top with extra brown sugar and nut chips.
4. Bake for 55 - 60 minutes or until a toothpick comes out clean.
5. Allow to cook 10 minutes in pan, then remove to rack to finish cooling.
I just had a piece for my dessert today- two days after baking- and oh my, I think it gets better! Now Dave does not like cranberry and is NOT a big fan of pumpkin (yes, I know, he's just weird) but he is not adverse to a piece or two of this treat. In fact, I think he really enjoyed it!
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