Not sure if all of you know this but we are out of town all this week. We did a marathon “Road Trip” and drove from Southwest Florida straight through to the Pittsburgh area of Pennsylvania. My Father-in-Law’s cancer has returned and he has been going through a rough time with the treatment and all so we decided that this Spring Break would be best spent hanging out with the family in PA.
Dakota making snow angels for us! LOL!
So far this has been a great trip. We have been able to lend a hand, a bit of moral support, and help feed the masses! Seems there is always an extra mouth for dinner. How fun is that?
Today I made chili for dinner but also wanted to make sure there was a snack ready for whoever walked in or came to eat dinner with us. There was a half used can of Pumpkin puree in the fridge so it was going to be pumpkin bread and based on all of the other ingredients I found this was the best recipe I could come up with. Turned out really good too, definitely a keeper! Loved the dried cranberries in this!
Pumpkin Bread with Dried Cranberries (adapted from About.com)
Ingredients:
- 2 1/4 cups AP flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups sugar
- 1 3/4 cups pumpkin pureé (15 oz can)
- 1/2 cup vegetable oil
- 1 cup dried cranberries
Preparation:
- Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well.
- Combine eggs, sugar, pumpkin, and oil in a mixing bowl, beating until smooth.
- Stir in flour mixture, then stir in cranberries. Spoon into a greased and floured 9x5x2-inch loaf pan.
- Bake at 325° for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
As Always…
Happy Entertaining!!!
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