"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin and Fresh Cranberry Loaf Recipe

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This recipe for Pumpkin and Fresh Cranberry Loaf, by , is from The Mogyordy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jude

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups whole wheat flour
1 1/2 tsp pumpkin spice
1 tsp baking soda
1/4 tsp baking powder
2 cage free organic eggs
1 cup unsweetened pumpkin puree
1 stick unsalted butter melted
1/3 cup pure maple syrup
3/4 chopped fresh cranberries
Coconut oil for greasing the pan

Directions:
Directions:
1. Preheat oven to 325F. Grease your loaf tin with some coconut oil and set aside for later
2. Whisk together the flour, pumpkin spice, baking powder and baking soda in a large bowl
3. Mix in the eggs, pumpkin puree, melted butter and maple syrup until well combined. Gently fold in the chopped cranberries
4. Pour the batter into the greased loaf pan. Use a spatula to flatten the top. Bake for about 50-55 mins, until a skewer inserted into the middle comes out clean

Personal Notes:
Personal Notes:
In a hurry? Use a prepackaged quickbread mix and add chopped nut and cranberries, or sliced apples and shredded carrots, or raisins and oatmeal. Sprinkle with 10X sugar.

 

 

 

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