Pumpkin Bread
with Cranberry Butter
Makes 2 LoavesIngredients
* | FOR THE PUMPKIN BREAD: |
* | 3 1/2 cups all-purpose flour |
* | 2 1/2 cups sugar |
* | 2 teaspoons salt |
* | 1 1/2 teaspoons baking soda |
* | 1 1/2 teaspoons cinnamon |
* | 1 1/2 teaspoons pumpkin pie spice |
* | 2 cups pure pumpkin puree |
* | 1 cup vegetable oil |
* | 1/2 cup evaporated milk |
* | 4 eggs |
* | FOR THE CRANBERRY BUTTER: |
* | 1 stick butter, softened |
* | 1/3 cup cranberry sauce with whole berries |
Instructions
1 | Preheat oven to 350F degrees. Grease and flour two 9" x 5" non-stick loaf pans. |
2 | To prepare the pumpkin bread, in a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon and pumpkin pie spice; mix well. |
3 | Separately, combine the pumpkin puree, oil and milk. Beat in eggs one at a time, mixing well after each addition. |
4 | Make a well in the center of the flour mixture and add pumpkin mixture. Stir until moistened and well combined. Pour batter into prepared pans. |
5 | Bake 1 hour or until a wooden pick inserted into the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans and allow to cool completely on the rack. |
6 | To prepare the cranberry butter, combine the softened butter with cranberry sauce in a food processor and process until smooth. Transfer to a small dish or ramekin. Refrigerate. |
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| | Makes A Great Gift:
|   | Place a pumpkin bread and cranberry butter in a napkin-lined basket. Add decorative or seasonal spreads for the perfect gift. |
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Notes
- Try the cranberry butter with your favorite muffins, scones or toast.