Wednesday, November 4, 2009

Another seasonal recipe for you, courtesy of Libby's. I really like this bread, and pumpkin and cranberries are both really good for you. 3 cups of sugar isn't though...Pumpkin Cranberry Bread

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool completely.
One additional insider tip: A grocery store employee told me last week that canned pumpkin is in short supply this year--they didn't grow enough. He said there should be enough for Thankgiving but it will be gone by Christmas. So if you want any Christmas pumpkin, better go buy it now.
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