Kitchen Theater

Just bare with me... I was really bored, despite the fact that I'm really tired from baking all day...and it's barely 11am. I've been up since 5am between cooking bread, cakes, and even cookies. 

I was staring at my bag of dried cranberries and was trying to figure out what to make with 'em. I mean, sure, I can make trail mix.. not really feeling it. I originally bought them to make pistachio cranberry sugar cookies, but Eric pretty much nixed that whole notion since he hates pistachios. So, I started trolling through  Allrecipes.com and found a recipe to make Pumpkin / Cranberry Bread. Might as well try it since it sounds like a pretty "Fall-y" recipe! 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1/2 cup vegetable oil
• 1 cup dried cranberries
• 1 cup chopped walnuts (I ended up using Pecans)

Directions 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).

 In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.

Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. 

Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. 

Fold the cranberries and walnuts into the batter. 

 

Spoon the batter into the prepared loaf pans.

 Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.) 

 FIN!