"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

PUMPKIN CRANBERRY BREAD Recipe

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This recipe for PUMPKIN CRANBERRY BREAD, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour, sifted
1 tbsp. plus 2 tsp, pumpkin spice
2 tsp. baking soda
1 1/2 tsp. salt
3 cups sugar
1 can (15 oz.) Libby's Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweeten dried, fresh or frozen cranberries

Directions:
Directions:
Preheat oven 350 Grease and flour two- 9 X 5 in. loaf pans. *
Combine flour, pie spice and salt in medium bowl. In a large bowl combine eggs, oil and juice, beat until just blended. Add pumpkin mixture to flour mixture., stir until just moistened. Fold in cranberries. spoon mixture into baking pan.

Bake 60 - 65 minutes or until wood pick come out clean.

Immediately after removing from oven, brush top with small amount of vegetable. (this keeps it from drying out) While still warm wrap in plastic wrap and the foil.

* For three loafs use 8 x 4 inch loaf pans. Bake 55 - 55 minutes.

* For five or six loafs use 5 x 3 inch pans mini-loaf pans. Bake 50 - 55 minutes

Number Of Servings:
Number Of Servings:
makes 2 loafs
Personal Notes:
Personal Notes:
Delicious, everyone enjoys this bread.

 

 

 

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