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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Stale bread's a thing of the past with these fresh-from-the-oven treats. Moist pumpkin loaves taste of cranberry and spice. They're so warm and comforting you may want to double the recipe. They freeze well, too. I have not tried this recipe posting for safe keeping. Ingredients:
1/2 cup all purpose flour, plus 2 tbl |
1/2 cup sugar |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup canned pumpkin |
1/4 cup canola oil |
1 egg, lightly beaten |
3 tablespoons 1% buttermilk |
1/4 teaspoon butter flavoring |
1/4 teaspoon vanilla extract |
1/4 cup dried cranberries |
Directions:
1. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in the cranberries.
2. Transfer to three 4-1/2 x 2-1/2 x 1-1/2 -inch loaf pans coated with nonstick cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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