Heather's Cranberry-Pumpkin Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 32 |
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These are awesome!!!!! My housemate makes these at Christmas for gifts. They freeze well, too. Ingredients:
4 cups whole wheat flour or 4 cups spelt flour |
2 tablespoons baking powder |
2 teaspoons cinnamon |
3/4 teaspoon baking soda |
1/2 teaspoon nutmeg |
1/4 teaspoon ginger |
1 cup sugar |
2 cups canned pumpkin puree |
4 large eggs |
1/2 cup oil |
1 cup soymilk (optional) |
2 teaspoons vanilla |
2 cups dried cranberries (chopped) |
1/2 cup toasted almond (chopped) |
Directions:
1. combine all dry ingredients (except cranberries and almonds) in one bowl.
2. combine all wet ingredients add dry mixture to wet mixture a little at a time, stirring till moist.
3. if mixture is too dry, add soymilk.
4. fold in nuts and berries.
5. pour mixture into 2 large or 8 small non-stick bread pans and bake at 350 for 20-60 minutes.
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