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.


Pricilla said...

higher mathematics

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