Cranberry-Raisin Pumpkin Bread |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
Delicious pumpkin bread was adapted from Bon Appetit (October, 2003). Ingredients:
2 cups flour |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
6 tablespoons butter or 6 tablespoons margarine |
1 cup sugar |
2 eggs |
1 cup canned pumpkin |
1 teaspoon vanilla |
2/3 cup buttermilk |
1/2 cup dried sweetened cranberries (craisins) |
1/2 cup raisins |
1/2 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 350-degrees F.
2. Spray loaf pan (9 x5 ) with cooking spray.
3. Sift dry ingredients (flour- baking powder) together in small bowl.
4. Set aside.
5. Cream butter or margarine in large bowl of electric mixer.
6. Gradually add sugar.
7. Beat in eggs, one at a time.
8. Add pumpkin and vanilla.
9. Add dry ingredients alternately with buttermilk.
10. Fold in cranberries, raisins and walnuts (if using).
11. Transfer batter to prepared pan.
12. Bake for 1 hour 10 minutes or until toothpick comes out clean.
13. Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.
|
|