Cranberry and Spice Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Created by our Test Kitchen, moist pumpkin loaves taste of cranberry and spice and everything nice, and they freeze well, too. Ingredients:
1/2 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup canned pumpkin |
1/4 cup canola oil |
1 egg, lightly beaten |
3 tablespoons buttermilk |
1/4 teaspoon butter flavoring |
1/4 teaspoon vanilla extract |
1/4 cup dried cranberries |
Directions:
1. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in cranberries.
2. Transfer to three 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.
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