Cranberry Pumpkin Bread Best Dishes

Thursday, July 1, 2010

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Cranberry Pumpkin Bread

"A deliciously moist and tangy cranberry pumpkin bread."

Ingredients :

3 half of cups all-reason flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/four teaspoon salt
1 teaspoon floor cinnamon
1/2 teaspoon ground cloves
1 cup egg alternative
1 (sixteen ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts

Instructions :

Prep : 15M	Cook : 20M	Ready in : 1H25M

Preheat oven to 350 degrees F (a hundred seventy five levels C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a big bowl and mix nicely. Set aside.
Mix the egg replacement, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest collectively. Add this aggregate to the flour aggregate and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
Bake at 350 levels F (one hundred seventy five levels C) for fifty five to 60 minutes or till a toothpick inserted in the middle comes out easy. Let loaves cool for 10 mins then eliminate from pans. Can be made even decrease in fats by means of substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

Notes :

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