Colorful Cranberry Pumpkin Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
|
This is a fun way to use pumpkin and cranberries, two ingredients that pop up regularly on holiday menus. The bread has a fine texture and pretty color. Ingredients:
4-1/2 cups king arthur unbleached all-purpose flour |
4-1/2 cups sugar |
2 tablespoons plus 1-1/2 teaspoons pumpkin pie spice |
3 teaspoons baking soda |
2-1/4 teaspoons salt |
1-1/2 cups dried cranberries |
additional ingredients (for each loaf): |
2 eggs |
3/4 cup canned pumpkin |
1/2 cup vegetable oil |
1/4 cup orange juice |
glaze (optional): |
1 cup confectioners' sugar |
4 teaspoons milk |
Directions:
1. In a large bowl, combine the first six ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (about 10-1/2 cups total).
2. To prepare bread: Place 3-1/2 cups mix in a large bowl. In another bowl, combine the eggs, pumpkin, oil and orange juice; stir into dry ingredients just until moistened.
3. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, combine glaze ingredients; drizzle over bread. Yield: 1 loaf.
|
|