Since we’re getting into the “dark days” of photography, I thought I’d start posting some recipes and random stuff.
I love to cook but I’m not big on baking. Shannon’s the baker in the family. Regardless of who whips them up,these loaves are easy and soooo good. Actually, it’s my DAD’s recipe. He’s the King of the Pumpkin Cranberry Bread in the family. I just try to keep up.
Dad’s Pumpkin Cranberry Bread
- 2 1/4 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice
- 2 eggs, lightly beaten
- 2 C sugar
- 1/2 C oil
- 1 tsp vanilla
- 1 C canned pumpkin
- 1 C chopped fresh cranberries
In a large bowl, mix flour, soda, salt, and pumpkin pie spice. Set aside.
Combine eggs, sugar, oil, vanilla, and pumpkin. Mix well. (Hello Kitchen Aid!)
Add wet ingredients to the dry ingredients and stir until moistened. Mix in the cranberries.
Spoon batter into two greased and floured loaf pans. Bake at 350 degrees for an hour, or until done when tested with a toothpick.
Remove from oven and cool in the pans for 15 minutes, then remove from pans and continue cooling. Makes 2, 8X4″ loaves. It might not be the prettiest, but it’s the yummiest!
Can I just say that next to the automobile, the lightbulb, and the flush toilet, I think that the Kitchen Aid stand mixer is one of the greatest machines ever invented!
