Friday, November 19, 2010

Cranberry Pumpkin Bread

This yummy recipe is perfect for the season.  The combination of these wonderful flavors will delight your taste buds!  The recipe makes 2 loaves.

Cranberry Pumpkin Bread

3 1/2 cups flour
1 2/3 cups sugar
2 tsp baking soda
2 tsp pumpkin pie spice (I substituted 1 tsp cinnamon and 1/2 tsp each of nutmeg & ground cloves)
1/4 tsp salt
1 tsp baking powder
1 16 oz can whole berry cranberry sauce ( this is an old recipe - the cans are now 14 oz!)
1 16 oz can pumpkin (I only had a 29 oz can -- you can't imagine the higher mathematics that ensued trying to figure out how much I needed -- just get the right size can, please)
2/3 cup oil
4 eggs
3/4 cup chopped pecans

The recipe I had copied from who-knows-where contained no mixing directions, so I just mixed it all together in whatever order I grabbed the ingredients.  I don't think it matters for a quick bread recipe like this one.

Anywho, turn into 2 greased loaf pans and bake at 350 for about 65 minutes.  Cool in pans for 10 minutes, then turn out of pans and cool on racks.

2 comments:

Pricilla said...

higher mathematics
bwahahaha

get ye a scale woman. You bake enough

Michele said...

love your recipes Vicki! (just like i love your art!) that's how i cook too -- just throw it all in there! xo