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Pumpkin Cranberry Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 11 Sep 2012 17:29:48 -0700
v112.n034.7
* Exported from MasterCook *

                           Bread, Pumpkin Cranberry

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Fruit

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  all-purpose flour -- unbleached, King 
Arthur, (6 3/8 oz)
    1 1/2           cups  whole wheat flour -- (6 oz), King Arthur
    1 1/2      teaspoons  ground cinnamon
       1/2      teaspoon  ground nutmeg
       1/2      teaspoon  ground cloves
    2          teaspoons  baking soda
    1           teaspoon  salt
    1                cup  sugar -- (7 oz)
    1                cup  canned pumpkin -- (NOT pie filing)
    2              large  eggs
       1/2           cup  vegetable oil -- (3 1/2 oz)
       1/4           cup  orange juice -- (2 oz)
    1 1/2           cups  fresh cranberries -- or frozen, (5 1/4 oz)

Preheat the oven to 350F.  Grease and flour a 9 x 5" loaf pan.

Whisk together the flours, spices, baking soda, and salt in a large 
bowl.  Combine the sugar, pumpkin mixture, eggs, oil, and juice in a 
lg bowl; beat until just blended. Add the pumpkin mixture to the 
flour mixture and stir until moistened.  Fold in the 
cranberries.  Spoon the batter into the prepared pan.  Bake for 1 hr 
to 1 hr 15 min; check to see if it needs tenting with foil after 50 
min.  The bread is done when it begins to pulls away from the edges 
of the pan and paring knife inserted in the center comes out 
clean.  Remove from the oven and cool on a rack for 20 min before 
tipping the bread out of the pan and returning to the rack to cool 
completely before slicing.

Slices 16
Yield 1 loaf

Source:
    "The Baking Sheet, King Arthur Flour Co"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 211 Calories; 8g Fat (32.7% 
calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 
27mg Cholesterol; 301mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : You can cut the sugar by 1/2 c to reduce the sweetness. To 
make 2 loaves just double the ingredients.  One can be for giving 
away or saving for later.  This loaf uses fresh or frozen cranberries 
(not dried and sweetened ones, although you could use them.)