dinsdag 12 mei 2009

cranberry/pumpkin bread

moist and delicious and great for breakfast.

3 cups all-purpose flour
2 TBLSP pumpkin pie spice
2 1/2 teaspoons baking soda
1 teaspoons salt
2 1/2 cups granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
4 large eggs
3/4 cup vegetable oil
1/2 cup orange juice or water
1/4 cup very strong brewed cranberry tea
1 cup sweetened dried, fresh or frozen cranberries

(makes 2 loaves )
Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.
Combine sugar, pumpkin, eggs, oil , tea and juice in another large mixer bowl, beat until just blended. Add pumpkin mixture to the flour mixture and stir just until blended. mix in the cranberries and pour into 2 loaf pans and bake.

Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.

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