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Old 11-20-2005, 06:07 PM   #1
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Join Date: Nov 2005
Location: Chicago, Illinois
Posts: 158
Post REC-Cranberry-Walnut Pumpkin Bread

This was my first try at baking something that I didn't use someone else's recipe step by step. Instead I came up with some of my own ingredients. I haven't actually tried it yet because I'm saving it for breakfast (thought it is probably much yummier right now). The crumbs tasted pretty good though.

1 cup white sugar
1 cup brown sugar
3/4 cup unsweetened apple sauce
1/4 cup vegetable oil
3 large eggs
1 16-ounce can pumpkin
3 cups flour (1 1/2 cups whole wheat, 1 1/2 white)
1 teaspoon allspice
2 teaspoons ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup dried cranberries
1/2 cup crushed walnuts

Preheat oven to 350 degrees. Grease and flour two 9x5x3-inch loaf pans.
Sift flour, allspice, cinnamon, nutmeg, salt, baking soda, and baking powder into a large bowl.
Beat the sugar, oil, and applesauce in another large bowl to blend. Mix in the eggs, pumpkin, and vanilla. Add flour mix in 2 additions. Mix in cranberries and a small portion of the walnuts.

Divide batter equally between the two pans. Sprinkle remaining walnuts on top. Bake until toothpick inserted into center comes out clean, about 40-45 minutes in non-stick pans.


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Old 11-20-2005, 06:08 PM   #2
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Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
If I liked pumpkin I would be right on this! I think I may adapt your recipe and make it anyway with more applesauce. Cranberries ROCK. Thanks for posting this.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 11-21-2005, 09:19 PM   #3
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Join Date: Nov 2005
Location: Chicago, Illinois
Posts: 158
It may work with more applesauce. Though I used the applesauce as a replacement for the oil.
Because of all the spices it almost tasted like a gingerbread, with a bit of pumpkin.
Cranberries are the best part of this year! I didn't have any fresh cranberries then, but I do now and can't wait to cook them on Thursday.
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