My favorite week of the year! I've been looking forward to baking pumpkin bread, apple pie and my famous pecan squares! Today I started with my favorite pumpkin cranberry bread. I baked 6 small loaves to bring to my family on Thanksgiving Day. A plus side to baking these a couple days early is that they freeze really well. Just wrap them up tight and put them in the freezer. Take them out before you leave and they will defrost during your road trip.
Pumpkin Cranberry Bread
yields 6 mini loaves
3 cups all purpose flour
1 tbsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp kosher salt
2 1/2 cups sugar15 oz. pumpkin puree
4 eggs
1/2 cup veg oil
1/2 cup applesauce
1/2 cup orange juice
1 cup fresh cranberries
Preheat oven to 350 degrees.
Combine flour, pumpkin pie spice, baking soda and salt in a medium bowl.
Combine sugar, pumpkin, eggs, oil, applesauce and orange juice in a large mixer bowl. Beat well until combined.
Add the flour mixture to the pumpkin mixture and mix just until moistened. Fold in the cranberries.
Bake 50-55 minutes or until a toothpick inserted in the center comes out clean.
Enjoy and share some with your family & friends!
slightly adapted from: www.verybestbaking.com
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