Cranberry Pumpkin to be precise and as yummy as it sounds. Doubled the batch tonight and got one full loaf and 3 minis. Cooks rules - I just had to have a piece from the big loaf, to make sure everything came out ok. I am happy to say it did and Im having to fight myself to have another. I did promise the kids they could have some with breakfast after forcing them to smell the baking all night long. (muhahaha)
Now for the recipe
Cranberry Pumpkin Bread (www.oceanspray.com)
1 3/4 cup flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. all spice
1 cup canned pumpkin
1/2 cup vegetable oil
1 1/2 cups fresh cranberries coarsely chopped
Preheat oven to 350 deg. Grease and flour an 8 1/2" x 4 1/2" x 2 1/2" loaf pan.
Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries.
spread evenly in the prepared pan. Bake 1 1/2 hours or until a toothpick inserted in center comes out clean. Remove from pan and cool completely on a wire rack.
Now for my changes :o)
I dont have the spices. I think they got tossed when D was in his cooking spree and they were old. BUT I do have a bunch of Pumpkin Pie spice (no clue as to why as we dont cook pie that often). I used it in place of all the spices - it does have a few others than required but the end result is just as good.
I have a new gas oven and for my big loaf I used a silicone pan (love it!) no greasing or flour needed. It also cooked completely in 1 hr 15 min (a tad less as I was watching it for the last 10 min).
For 3 mini loaves cook for 1 hr. The loaves will be a bit taller than the pans.
For the pumpkin I used a big can of Libby's. That can will make 3 batches while a regular size bag of cranberries will make about 1 1/2 (bit less but it will do).