Tuesday, December 8, 2009

Pumpkin Bread

Last year there weren't ANY frozen cranberries at Cole's, just cranberries soaked in apple juice....which have a totally different flavor. Like the difference between frozen peas and canned peas soaked in water....anyways. They had cranberries at Cole's this weekend!! Not fresh ones because they're out of season, but this recipe needs frozen ones anyways so HURRAY because I LOVE PUMPKIN CRANBERRY BREAD. I'm gonna make like, a basquillion loaves of a it. That's right JILLIONS.

I think Australians would call this "cake" or a "pudding"....but, by my definition, it's too dense to be a cake and not wet enough to be a pudding. SO it's bread.....'cause I'm American and that's how I roll. hahaha ::boing::boing::boing:: (me bouncing in my seat with glee)

Libby's® Pumpkin Cranberry Bread

recipe image
Rated: rating
Submitted By: Libby's® Pumpkin
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 24
"Try this festive recipe for a delicious holiday treat!"
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
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
2. 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.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

1 comment:

  1. Yummmmmmmmm!!! We should make some when you get here, and sit around and drink coffee and eat it :)

    Sound like a plan?


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