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.
Here goes:
PUMPKIN CRANBERRY BREAD
2 eggs
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.
Looks quite good, I will try it with whole wheat flour and half the sugar called for in the recipe I think....it would be a good snack for the kids. (I don't know about you but quick breads don't last long in this house, so I must make them as healthy as possible.) Hope the blueberry recipe shows itself soon!!
ReplyDeleteOoo, pumpkin and cranberry sound so good together. So perfect for this time of year. Thanks for the recipe. Makes me wish I had more than two pumpkins.
ReplyDeleteKelly - I'm sure this recipe will work with whole wheat flour. Let me know if it's still okay with half the sugar. Never a bad idea to limit the sugar intake!
ReplyDeleteLeigh - Two pumpkins is more than I grew this year! This sweet bread freezes well, too.
I have a dumb bunny in my recipe box too...
ReplyDeleteThanks for the tip on the squash sub for pumpkin! They haven't been very fruitful that past few years, maybe I will incorporate those next year just in case!
Oh, that looks so, so GOOD! I'm going to get right on that one as soon as I can!
ReplyDeleteForgiven!! This looks wonderful - I will make it this weekend. It's a perfect combination for this wet, soon-to-be-cold weather. Yum...
ReplyDeleteI agree, the pumpkin and cranberry are so good together. I make one very like yours and the family loves it. Sure hope you find the other recipe soon. I sure know how that is.
ReplyDeleteApple Pie Gal - I've had pumpkin pie made with squash and it's really hard to tell the difference. Don't know which is easier to grow . . . squash or pumpkin . . . but it's good to know they're kinda interchangeable!
ReplyDeletePatty - Hope all your gang likes the recipe!
Susan - We've got a gray day today and supposedly rain tomorrow but then sunny Sunday and first of the week. Sounds like good soup weather to me the next couple of days.
Lorie - I've always thought about making a file with duplicates of all my recipes I have in my recipe box. That could be invaluable, but I've never taken the time to do it. It would be a project!
I agree that pumpkin with cranberry sounds delicious! I will have to try this one! I love fall, the cool air, kids back in school, and the recipies and cooking again! Sorry it took me awhile to get here, since I've been sick I've had a few days of catch up to do but I save the best for last :)
ReplyDeleteOh, Erin m'dear, please continue to take care of yourself and get well soon. I think the kids back in school, your rainy weather, etc., etc. are in your favor. Remember the more you baby yourself now, the faster you will be back up to speed.
ReplyDeleteSure hope Marley shakes whatever is bothering her. You don't need that hassle and worry right now.
Oh yeah . . . beware of racks of bathtub toys that go bonk in the night. ;o)
Just found your blog. Recipe looks great.
ReplyDeleteHow far north? My sister and brother in law have a summer home on the Northwest Angle of Lake of the Woods and we spent our summers at a lake near Bemidji.
bspinner - Welcome and thanks for commenting.
ReplyDeleteWe're way farther north than the area you're familiar with. Up in the far northeastern corner. Not quite in Canada, but you can see it from here!
This was sooooo yummy, Mama! I'm making it right now (butter is melting on the old cookstove). But, pumpkin pie spice? Never hoid of it. I'll have to wing it. (Little cinnamon, cloves, ginger, & nutmeg. And maybe some allspice.)
ReplyDeleteChicken Mama - Our co-op has pumpkin pie spice. Google it and you'll find a ton of recipes for what's in it. You had it pretty well nailed: cinnamon, ginger, nutmeg, cloves, allspice. One called for mace.
ReplyDeleteThat's my go to spice! I use it for banana bread, pumpkin bread, apple pie.... LOL I throw it in pretty much everything from fall through Christmas!
ReplyDeleteErin - Really!!! Well, ya learn somethin' every day. (I think I'll stock up on pumpkin pie spice on my next stop in at the co-op!)
ReplyDeleteThanks for posting this, Mama Pea. We had a huge squash spring harvest down here in Florida, and I'm still cooking it up. I'll be making this recipe very soon!
ReplyDeleteMary - You're very welcome! This particular sweet bread freezes very well, too, so you could make up a few and have them tucked away in the freezer. (Did I already mention that?)
ReplyDelete