Heather's Cranberry-Pumpkin Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
32
ingredients
- 946.36 ml whole wheat flour or 946.36 ml spelt flour
- 29.58 ml baking powder
- 9.85 ml cinnamon
- 3.69 ml baking soda
- 2.46 ml nutmeg
- 1.23 ml ginger
- 236.59 ml sugar
- 473.18 ml canned pumpkin puree
- 4 large eggs
- 118.29 ml oil
- 236.59 ml soymilk (optional)
- 9.85 ml vanilla
- 473.18 ml dried cranberries (chopped)
- 118.29 ml toasted almond (chopped)
directions
- combine all dry ingredients (except cranberries and almonds) in one bowl.
- combine all wet ingredients add dry mixture to wet mixture a little at a time, stirring till moist.
- if mixture is too dry, add soymilk.
- fold in nuts and berries.
- pour mixture into 2 large or 8 small non-stick bread pans and bake at 350 for 20-60 minutes.
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