Bed and Breakfast Recipes
Pumpkin-Cranberry Nut Bread - courtesy of Mil-Benski Farm Bed and Breakfast
| 3 1/2 c. flour |
3/4 c. margarine, softened |
| 2 tsp. ground cinnamon |
1 1/2 c. sugar |
| 1 tsp. salt |
3 lg. eggs |
| 1 tsp. baking soda |
2 c. pumpkin |
| 1/2 tsp. baking powder |
1 c. chopped walnuts |
| 2 tsp. grated orange zest |
1 c. cranberries |
Mix flour, cinnamon, salt, baking soda, baking powder and orange zest until blended; set aside. In another bowl, cream margarine and sugar with electric mixer, scarping down sides of bowl with spatula. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin and flour mixture alternately. Add walnuts and cranberries. You may want to cut cranberries in half before adding. Put batter into 2 lightly greased 9 x 5 x 3 in. loaf baking pans. Bake in a preheated 350° oven 1 hour or until toothpick inserted comes out clean. Cool pans on rack 10 minutes before removing.
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