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Cranberry pumpkin bread

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Ingredients/Components

sugar - 2 c
vanilla - 1/2 tsp
milk - 1 2
baking powder - 2 Tbsp
baking soda - 1/2 tsp
all-purpose flour - 4 c
cooking oil - 1/2 c
canned pumpkin - 2 c
ground cinnamon - 2 tsp
ground ginger - 1/4 tsp
ground nutmeg - 1/2 tsp
coarsely chopped cranberries - 2 c
chopped, toasted almonds - 1/2 c
frozen egg product - 1 c
recipe Vanilla Icing optional - 1 item
In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and ginger; set aside

How to make cranberry pumpkin bread:

Grease two 9 x 5 x 3-inch loaf pans; set aside. In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and ginger; set aside. In a large bowl, combine sugar, pumpkin, egg product and oil. Add flour mixture to pumpkin mixture. Stir just until moistened. Fold in cranberries and almonds. Pour batter into prepared pans. Bake at 350° for 60 to 65 minutes or until wooden toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pans. Let cool; wrap and store overnight.Vanilla Icing:1/2 c. sifted powdered sugar1/2 tsp. vanilla1 to 2 tsp. milk Stir together the sugar and vanilla; stir in enough milk to make icing drizzling consistency. Drizzle over cake.

Recipe categories: Desserts, Breads, Low cholesterol.

Rating:

3.3

Average rating: 3.3, total votes: 8

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