This recipe is liked by 1 person(s). |
Cranberry Pumpkin Bread
Nb persons: 0
Yield: 2 loaves (12 slices each
Preparation time:
Total time:
Source:
3 cups | all-purpose flour |
1 teaspoon | salt |
1 teaspoon | baking soda |
1 teaspoon | baking powder |
1 teaspoon | ground cinnamon |
1/2 teaspoon | ground ginger |
1/2 teaspoon | nutmeg |
1/2 teaspoon | cloves |
3 | eggs |
2 cups | canned pumpkin |
1 cup | canola oil |
2/3 cup | sugar |
2/3 cup | packed brown sugar |
3 teaspoons | vanilla extract |
1 cup | dried cranberries |
1 cup | chopped pecans, toasted |
Directions
In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.