"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cranberry-Pumpkin Bread Recipe

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This recipe for Cranberry-Pumpkin Bread, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Hurlbert
Added: Monday, March 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. all-purpose flour
1 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 c. egg beaters
1 can whole-berry cranberry sauce
1 can pumpkin
1/3 c. vegetable oil
1 T. finely grated orange peel
2 T. chopped nuts

Directions:
Directions:
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Mix wet ingredients until well mixed. Stir into flour mixture until moistened. Don't over mix. Pour into 2 greased (can use PAM) loaf pans. Sprinkle tops of loaves with the nuts. Bake 55 to 60 minutes [or until inserted toothpick comes out clean]. Cool 10 minutes, and remove from pans onto rack.

Number Of Servings:
Number Of Servings:
24 -30
Preparation Time:
Preparation Time:
20 minutes?
Personal Notes:
Personal Notes:
This is great any time of the year, but outstanding for Thanksgiving. Make it days ahead, wrap tightly, and put in the freezer. Defrost when you're ready for it.

 

 

 

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