"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Cranberry Nut Bread Recipe

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This recipe for Pumpkin Cranberry Nut Bread, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown - Newspaper - Abt 1965
Added: Friday, December 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
31/2 CUPS FLOUR
2 TEASPOONS CINNAMON
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1/2 TEASPOON BAKING POWDER
2 TEASPOON GRATED ORANGE RIND
3/4 CUP BUTTER, SOFTENED
2 CUPS SUGAR
3 EGGS
1 CAN (16 OZ.) SOLID PACK PUMPKIN
1 CUP CHOPPED WALNUTS
1 CUP CHOPPED CRANBERRIES

Directions:
Directions:
PREHEAT OVEN TO 350 F. COMBINE DRY INGREDINETS; SET ASIDE. CREAM BUTTER AND SUGAR. ADD EGGS ONE AT A TIME, MIXING AFTER EACH ADDITON. ALTERNATE ADDITIONS OF PUMPKIN AND DRY INGREDIENTS. STIR IN NUTS AND CRANBERRIES. POUR BATTER INTO 2 LIGHTLY GREASED 8X4 INCH LOAF PANS.

BAKE 350 - 60 TO 65 MIN.

iF DESIRED, DRIZZLE WITH ICING (MIX JUST ENOUGHT CREAM OR MILK INTO CONFECTIONER'S SUGAR TO MAKE A SLIGHTLY RUNNY CONSISTENCY) GARNISH WITH WALNUT HALVES AND A CRANBERRY.

Number Of Servings:
Number Of Servings:
YIELDS TWO LOAVES
Personal Notes:
Personal Notes:
Newspaper date is aprox. It was just a cutting out of a old newspaper. SLM

 

 

 

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