Subj : BH&G 3352
To   : All
From : Dave Drum
Date : Sun Jul 18 2021 10:47:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin-Cranberry Bread
 Categories: Breads, Fruits, Squash
      Yield: 8 Servings
 
           Cooking spray
      2 lg Eggs
    3/4 c  Canned pumpkin
      1 c  Sugar
    1/2 c  Oil
  1 2/3 c  All-purpose flour
  1 1/2 ts Pumpkin pie spice
      1 ts Baking soda
    1/2 ts Salt
    3/4 c  Cranberries; thawed if
           - frozen
      1 tb All-purpose flour
    1/4 c  Chopped pecans; toasted
 
  Coat a 4 quart slow cooker with cooking spray; set aside.
  In a medium bowl combine eggs, pumpkin, sugar, and oil;
  set aside.
  
  In a large bowl stir together 1 2/3 cups flour, pumpkin
  pie spice, soda, and salt. Add pumpkin mixture all at
  once to flour mixture; stir just until combined. In a
  small bowl combine 1/2 cup cranberries and 1 tablespoon
  flour; toss gently to coat. Gently fold cranberry mixture
  into batter.
  
  Spoon batter into the prepared cooker (cooker will only
  be about one-fourth full). Top with remaining cranberries
  and pecans.
  
  Cover and cook on high-heat setting for 2 hours or until
  a toothpick inserted near the center comes out clean.
  (When removing lid, carefully lift so condensation from
  lid does not drip onto bread.) Remove crockery liner from
  cooker. Cool, uncovered, on a wire rack for 10 minutes.
  Loosen sides of bread and use a wide spatula to lift
  bread from cooker. Cool completely on a wire rack.
  
  FROM THE TEST KITCHEN:
  To toast nuts, Set oven @ 350 degrees F.
  
  Spread nuts in a shallow baking pan. Bake for 5 to 10
  minutes or until nuts are light brown, shaking pan once
  or twice.
  
  Makes: 8 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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