Cranberry Pumpkin Bread
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
6 tablespoons butter
3/4 cup sugar
1/2 cup brown sugar
2 eggs
1 cup pumpkin puree (canned pumpkin)
3/4 cup milk
1 cup chopped cranberries, fresh or frozen
Preheat oven to 350 degrees.
Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
In a mixer with paddle attachment, cream the butter and sugars
Then add eggs and pumpkin and mix.
Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
Take care not to overmix at this point.
Fold in chopped cranberries.
Scrape batter into prepared pan.
Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
(Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.
2006-08-08 10:43:33
·
answer #1
·
answered by Auntiem115 6
·
2⤊
0⤋
Ingredients:
3 1/2 cups flour
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
16 ounces can whole cranberry sauce
15 ounces can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts
Directions:
Heat oven to 350F.
Spray two 8-1/2 x 4-1/2" loaf pans with non-stick cooking spray.
Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
Bake at 350 degrees F for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
This recipe for Cranberry Pumpkin Bread serves/makes 2 loaves
2006-08-08 10:37:04
·
answer #2
·
answered by Anonymous
·
0⤊
0⤋
INGREDIENTS:
2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
2006-08-08 14:30:43
·
answer #3
·
answered by Michelle C 2
·
0⤊
0⤋
try allrecipes.com - thats the best!!! it also has loads of other great stuff. good luck!
2006-08-08 10:37:43
·
answer #4
·
answered by Leeeiiilaaa 2
·
0⤊
0⤋