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Pumpkin and Cranberry Mini Loaves
This recipe will make 8 mini loaves or one large loaf (9x5). You can double the recipe to make 2 large loaves. You can substitute dried cranberries for the fresh (or frozen). You may wish to decrease the sugar a bit if you use dried cranberries as they are sweetened and not nearly as tart as fresh.
ingredients
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 1/2 cups white sugar
1/2 cup vegetable, canola or other neutral-tasting oil
2 eggs
1/3 cup milk
3/4 cup pumpkin puree (about 1/2 of a small can)
1/2-3/4 cup fresh (or frozen) cranberries
Optional: 1/4 cup chopped pecans or walnuts
method
Preheat oven to 350° F. Grease a mini-loaf pan and set aside.
Sift together dry ingredients in a large bowl. Add oil, eggs, milk and pumpkin and stir to combine. Add cranberries and chopped nuts, if using.
Divide batter among loaf cups, being sure to distribute the cranberries evenly among loaves. Bake in a pre-heated 350° F. oven for 25-30 minutes or until a tester comes out clean.
Allow to cool in pan then remove. These freeze well.
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