Fess up! Nobody leaves until I find my recipe for Pumpkin-Blueberry Bread.
I do this all the time. I grab an old tried and true recipe card from my recipe box and then sit down with several cook books to look something up.
And, almost without fail, leave the recipe card as a marker in one of the books. (Yes, all of the above books are cook books.) Then when I go to find it later in my recipe box . . . well, duh, it's missing.
This is what has apparently happened to my recipe card for Pumpkin-Blueberry Bread that I told Susan over at e-i-e-i-omg! I'd post here. (Either that or some dumb bunny misfiled it in the box. That happens occasionally, too.)
So sadness and woe, I guess I'll just have to do a post on Pumpkin Cranberry Bread instead. Truth be told, I think I like this sweet bread even a teensy bit more than the Pumpkin-Blueberry Bread anyway. There's something about the combination of the smoothness of the pumpkin that contrasts so well with the slightly tart cranberries. Yummy.
PUMPKIN CRANBERRY BREAD
2 cups sugar
1-3/4 cups (15-ounce can) pumpkin
1/2 cup butter (melted)
2-1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries
Combine eggs, sugar, pumpkin and melted butter in medium mixing bowl. Beat just until blended.
Add the flour, pumpkin pie spice, baking powder and salt. Stir just until moistened. Fold in cranberries.
Spoon batter into 2 greased and floured 9" x 5" loaf pans. Sprinkle tops with sugar.
Bake in 350 degree oven for 55-60 minutes or until toothpick comes out clean.
Cool in pans for 10 minutes then remove to cool completely on wire racks.
This bread is so good; heavy and moist. Just the perfect taste treat for this wonderful autumn time of year. If you don't like this, we'll have to put you in therapy.
the quotidian (2.20.17)
5 hours ago