Monday, October 26, 2009

Pumpkin - Cranberry Bread and Pumpkin seeds

After making my first batch of pumpkin puree yesterday, I was very excited about trying to make something with it. Here's the result:

Pumpkin - Cranberry Bread:
1 c all-purpose flour
1 c packed brown sugar
1 T baking powder
1 t cinnamon
1/4 t salt
1/4 t baking soda
1/4 t ground nutmeg
1/8 t ground ginger
1 c pumpkin puree
1/2 c milk
2 eggs
1/3 c shortening
1 c all-purpose flour
1 c dried cranberries

Mix all the dry ingredients in a bowl, reserving one cup of flour.

Add in pumpkin, milk, eggs, and shortening and then mix together with a mixer. Once that is all incorporated add the additional cup of flour.

Add in the cranberries and then put in a slightly greased loaf pan.

Bake for 60 minutes at 350°. The bread is done when a wooden skewer comes out clean. Cool in the pan for 10 minutes on a wire wrack. Remove loaf from pan and cool completely.

James liked the bread. I modified the original recipe because I didn't have some of the ingredients (I posted the recipe I used). I think I would like to add some walnuts to this bread the next time I make it.

We also used the pumpkin seeds. I mixed some butter, brown sugar and cinnamon together and then added the seeds. Baked them for 20 minutes at 350°, stirring several times during the baking. James really liked them although I think I overcooked them a little.

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