Monday, November 7, 2011
Pumpkin Cranberry Bread for Thanksgiving
Thanksgiving is just 2 ½ weeks away! It’s one of my favorite times of the year. I’m already busy doing advance prep work for our Thanksgiving meal. I just made a batch of pumpkin cranberry bread, and I froze it. It’s delicious with a Thanksgiving meal—and it freezes wonderfully, and is makes a very moist bread. I just pull the loaves out of the freezer the day before Thanksgiving and let them thaw in the refrigerator overnight. No one would ever guess they were made several weeks in advance and frozen.
PUMPKIN CRANBERRY BREAD
2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups granulated sugar
1/2 cup vegetable oil
1 (15 oz.) can solid pack pumpkin
1 ½ cup fresh cranberries, chopped
In large bowl, combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl, beat eggs; beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients; stir just until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans. (I like to use parchment paper at the bottom of the pans to prevent sticking.) Bake in preheated 350 degrees oven for 60 minutes or until wooden pick comes out clean. Cool for 10 minutes; remove from pans. Makes 2 regular sized, or 5 miniature sized loaves.