Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Cranberry Pumpkin Bread

This deliciously dense, moist pumpkin bread is studded with tart, ruby red
cranberries and has a little cornmeal added for texture. It's a festive bread
to include on the Thanksgiving table and makes a terrific tea bread all autumn
long.

Servings: 14 (makes 1 loaf)

Calories: 182

Fat: 5 g

Cholesterol: 15 mg

Sodium: 217 mg

Protein: 2 g

Carbohydrate: 34 g

Fiber: 1 g

* Ingredients:

Vegetable oil spray

1 cup whole raw cranberries, fresh or frozen

1 1/2 cups all-purpose white flour

1/4 cup yellow or white cornmeal

1 1/3 cups granulated sugar

1 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 egg

1 cup canned pumpkin purée

4 tablespoons vegetable oil

2 teaspoons grated orange rind

* Directions:

Preheat the oven to 350ºF. Lightly coat a 4½ x 8½-inch loaf pan
with vegetable oil spray. In the work bowl of a food processor,
process the cranberries until coarsely chopped. Remove and set
aside. Do not wash the work bowl.

Add the flour, cornmeal, sugar, baking soda, baking powder, salt,
cinnamon, ginger, and cloves to the work bowl and process briefly
to blend. In a medium mixing bowl, whisk the egg with the pumpkin
purée until smooth. Mix in the oil and orange rind. Add to the
flour mixture in the work bowl and process just until blended,
about 3 seconds. Add the cranberries and process to mix. Scrape the
batter into the prepared pan. (Alternatively, you can chop the
cranberries by hand and mix the bread in the traditional manner by
combining the dry and liquid ingredients in separate bowls and then
blending them together.)

Bake until the bread has shrunk slightly away from the sides of the
pan and a tester inserted in the center comes out clean, 55 to 60
minutes. Cool in the pan for 10 minutes, turn onto a rack, and cool
completely before slicing. (The pumpkin bread is best if used
immediately but can be refrigerated up to 24 hours or frozen for up
to 2 weeks.)

 

Continue to:

• prev: Corn Muffins
• Index
• next: Crostini

Share and Enjoy

Tags

breads, food, recipes, cake, meat, vegeterian, seafood, soup