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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 32 |
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Put leftover cranberries and pumpkin to great use in this moist quick bread. Itâs very good with my Secondhand Turkey casserole for an after-Thanksgiving meal.Dixie Terry,Goreville, Illinois Ingredients:
3-3/4 cups king arthur unbleached all-purpose flour |
3 cups sugar |
4 teaspoons pumpkin pie spice |
2 teaspoons baking soda |
1 teaspoon salt |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
1/2 cup canola oil |
2 cups fresh or frozen cranberries, thawed |
1 cup chopped walnuts |
Directions:
1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 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. Yield: 2 loaves (16 slices each).
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