Wednesday, October 10, 2018

Cranberry Pumpkin Loaf

Savour the taste of  Autumn, with this 
pumpkins and cranberry bread, 
together.... a delicious combination.
Great for breakfast, snack,
or afternoon tea.

Makes 1 loaf.

1 cup fresh or frozen cranberries, chopped
(dried cranberry are good also)
1 2/3 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
(cloves or ginger may also be used,
or pumpkin spices)

1/2 cup butter at room temp.
1 cup white sugar
2 large eggs at room temp.
1 cup pumpkin purée,
(canned pumpkin purée with 
no spices can be used)
1tsp vanilla

Preheat oven to 350deg.F
In a large bowl sift or 
whisk together the flour,
 baking powder, baking soda, 
salt and spices.

With an electric beater, 
 beat together the butter and sugar
 until light and fluffy.

Add the eggs and beat well.
Beat in the vanilla and pumpkin purée.

Add this mixture to the flour mixture.
Fold in the cranberries.

Pour the batter in a loaf pan.
I grease and put parchment
 paper in the pan.

Bake about 55-65 minutes.
(depending on your 
oven and your pan, 
dark pans and glass pans, 
 cook the contents more 
quickly than light pans),
until a toothpick inserted 
in the middle of the loaf, 
comes out clean.

Remove from oven and 
place on a wire rack to cool.

Cool about 10 minutes before
 removing from the pan.


Canned Pumpkin Puree is
 very good in this recipe 

I had pumpkins on hand so
 I made my homemade puree.

To view my blog on 
"How To Make Pumpkin Purée", 
 click here.

Thanks for your visit.