Monday, November 10, 2008

mmm, home-baked bread

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)

Dry stuff
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

wet stuff
1 cup canned pumpkin
1/2 cup vegetable oil
2 eggs
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).

Enjoy!