Monday, 14 November 2016

Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling


2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing

1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla
 *Icing recipe can be doubled according to taste

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
  • Beat at low speed until blended.
  • Add baking soda, baking powder, salt, and spices. 
  • Beat until blended.
  • Add pumpkin and eggs. 
  • Beat until blended.
  • Add flour and water and stir just until blended.
  • Stir in cranberries.
  • Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
  • Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven 
  • Cool 10 minutes in pan, then remove to a wire rack to cool completely.
  • Combine icing ingredients and mix until smooth. 
  • Spoon icing over bread.

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