Pumpkin Bread | Pumpkin Cranberry Bread
1/2 cup vegetable oil
3/4 cup mashed / boiled fresh pumpkin
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raisins
In a large bowl, stir together sugar, oil, pumpkin, and eggs.
In a medium bowl, stir together both flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just enough to moisten the dry ingredients.
Stir in the raisins. Pour the batter into a greased 9-inch loaf pan. Bake in pre-heated 350 degrees F.
oven for about 1 hour or until a knife inserted in the center of the bread comes out clean.
Pumpkin Cranberry Bread
1 15oz. can cooked pumpkin
1 Cup cooked fresh pumpkin
1 cup fresh or frozen cranberries
1 cup sugar
1/2 cup milk
1/4 cup butter or margarine, melted
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
Preheat oven to 350 F degrees.
Beat pumpkin, sugar, milk, eggs and butter together in a mixing bowl.
In another bowl, combine the dry ingredients, then blend both mixtures together.
Fold in the walnuts and cranberries.
Pour into a greased 9x5 inch loaf pan. and Bake at 350 F degrees for slightly over an hour, or until a knife inserted in center comes out clean.
Cool in pan for 10-15 minutes. Let it cool completely before serving.
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