* 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
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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"
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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.)