Saturday, October 2, 2010

Autumn Bread

With this cooler weather, definitely comes a yearning for being more "Domestic." Yes, I've already pulled out the Slow Cooker, lots of baking pans, and the big Soup Pots. I'm ready for Fall cooking! And this Free Recipe of the Week , from Gooseberry Patch, it just makes me want to start cooking right now!

Autumn Bread

2-1/4 c. all-purpose flour
1 T. pumpkin pie spice
2 t. baking powder
1/2 t. salt
2 eggs
2 c. sugar
15-oz. can pumpkin
1/2 c. oil
1 c. cranberries

Combine flour, pumpkin pie spice, baking powder and salt in a large mixing bowl; set aside. Blend eggs, sugar, pumpkin and oil together in a small mixing bowl; add to flour mixture. Stir until just moistened; fold in cranberries. Spoon batter into 2 greased and floured 9”x5” loaf pans; bake at 350 degrees for 55 minutes to one hour, or until a toothpick inserted in the center removes clean. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely. Makes 16 servings.

Now that Fall is here, baking yummy Fall foods are definitely on my mind. This bread just sounds super yummy! I'm a sucker for freshly baked breads. And anything pumpkin-y and spicy in the Fall. It just makes me want to curl up with a warm blanket and a big hot drink. ♥

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