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Receta Cranberry Pumpkin Bread
by Robyn Savoie

Cranberry Pumpkin Bread

This tasty bread is perfect for a Thanksgiving meal or anytime of the year. Use fresh pumpkin whenever possible. I always keep some in the freezer from the previous Fall harvest.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 1 Cup Fresh or Frozen Pumpkin, Cooked & Drained Well (See Tip)
  • 1 Cup Granulated Sugar
  • 1/2 Cup Milk
  • 2 Large Eggs
  • 1/4 Cup Butter, Melted
  • 2 Cups All Purpose Flour
  • 2 Tsp. Baking Powder
  • 1/2 Tsp. Baking Soda
  • 1 Tsp. Ground Cinnamon
  • 1/2 Tsp. Ground Nutmeg
  • 1/2 Tsp. Ground Ginger
  • 1 Cup Walnuts, Toasted & Chopped
  • 1 Cup Fresh or Frozen Cranberries

Direcciones

  1. In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
  4. Tip: You can substitute equal parts canned pumpkin for the fresh. If the fresh pumpkin is frozen, allow to thaw then place in sieve over a bowl; rest overnight in refrigerator. Gravity will pull out excess water so your bread won't be soggy or too moist.
  5. Yield: 1 Loaf