Several weeks ago, I shared a favorite
bread recipe in a pumpkin-themed post. My aunt gave it to us years ago and we love it. I recently made a half batch of that particular
sweet treat, only I added a twist to it after reading about cranberry
pumpkin bread. I have seen many mentions of this combination lately and it sounded good with the tart berries and the spices found in flavorful pumpkin bread. I pulled out that recipe,
an unopened bag of cranberries purchased during the Thanksgiving season, a can
of pumpkin, the additional ingredients and got baking.
The verdict? It's wonderful! Rather than using standard loaf pans shown in my picture, I opted for minis, wrapped and froze the loaves for use down the road. Have you, too, been reading about cranberry pumpkin bread and considering trying it? If so, you may want to go for it using your favorite pumpkin bread recipe. If you need one, you can click here for a printable copy of the one I use (remember the cranberries are not listed). Depending upon your preference, I would recommend stirring in 1.5 to 2 cups of chopped fresh cranberries for a full recipe. I used a cup for the half batch I prepared. Stir them in after everything is mixed and bake at the called-for temperature and length of time.
Are you BAKING seasons bright?