Tuesday, September 15, 2009


With the seasons changing...and the holidays coming up I always start to think about...well, what else? FOOD! Yes, I'm known to love my food and can seriously lick a plate clean if you know what I mean!

One of my favorite, most deeeelish things to make during the fall and winter months is pumpkin bread. And not just ANY pumpkin bread......a moist, scrumptious pumpkin bread that will have people stalking and BEGGING you for the recipe.

I'm sharing this with you because it was shared with me. A little old lady who made this bread and it is an old family recipe and I can see why. I have baked this bread dozens of times and it always turns out perfect.

They also make great gifts packaged in colored cello wrap and a wrapped with a bow :)



Awesome Cranberry Pumpkin Bread

3 cups all-purpose flour, sifted
1 Tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
3 cups granulated sugar
1 (15oz) can Libby’s Pumpkin
4 large eggs
1 cup vegetable oil
½ cup orange juice (not from concentrate)
1 cup fresh cranberries (or dried cranberries re-hydrated in water and drained)

PREHEAT oven to 350° degrees. Grease and flour two 9x5 inch loaf pans (metal pan is preferred)

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl, beat until blended. Add pumpkin mixture to flour mixture, fold in just until moistened. Fold in cranberries; pour batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks to cool completely.

For three 8x4 inch loaf pans. Prepare as shown above. Bake for 55 to 60 minutes.

For five or six 5x3 inch mini loaf pans, Prepare as shown above. Bake for 50 to 55 minutes.

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