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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Cranberry and pumpkin bread made for Thanksgiving and at autum. This fruit bread can be spread with nonfat cream cheese or margarine. Ingredients:
ingredients |
2 1/4 cups all-purpose flour |
1 tbs. ground cinnamon |
1/2 tsp. ground ginger |
1/4 tsp. ground cloves |
1/4 tsp. ground nutmeg |
1 tsp. baking powder |
1/2 tsp. salt |
1 cup dried cranberries |
2 eggs, beaten |
2 cups equal or sweetener |
1 can ( 15-oz ) pumpkin pie filling |
1/2 cup vegetable oil |
1/2 cup chopped walnuts |
Directions:
1. Loaf pan 9 x 5 x 2-inch, Greased and floured.
2. Preheat oven to 350
3. Combine flour, spices, baking powder and salt in a bowl; stir to blend the dry ingredients well.
4. Combine eggs, sugar, pumpkin and oil in a large mixing bowl. Stir in the dry ingredients into the wet ingredients. Add cranberries and walnuts, mix thoroughly.
5. In the prepared loaf pan spoon in the mixture. Bake at 350 for 55 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack in pan for 10 minutes. Turn out on the wire rack for 10 minutes more. When cool serve.
6. Optional sift powdered sugar over top before cutting.
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