Tuesday, December 29, 2009

Cranberry Pumpkin Bread

Makes: 2 loaves *See tips

2 1/4 c. flour
2 T. baking powder
1 T. pumpkin pie spice
1/2 t. salt
1 c. brown sugar
2 eggs, beaten
1 can (15 oz.) pumpkin
1/2 c. oil
1 c. fresh cranberries

In a mixing bowl, combine flour, baking powder, sugar, pumpkin pie spice and salt. In a separate bowl, mix pumpkin, eggs and oil. Add pumpkin mixture to flour mixture; mix well. Fold in cranberries. Pour into two greased loaf pans. Bake at 350 degrees for 45-50 minutes or until a toothpick in the middle comes out clean. Cool 5-10 minutes in pan before removing to wire rack to cool completely.

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Tips: This pumpkin cranberry bread had a wonderful flavor and the tart cranberries complimented the sweet bread perfectly. The bread turned out fine in two loaf pans but each loaf was a bit on the small side. If you have smaller loaf pans (smaller than the typical 9 x 5), then I would suggest making one regular and one small loaf. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe from Thanksgiving Every Day


Rachel said...

What a yummy combination! I would never have thought to do pumpkin and cranberry!


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