Samantha's Cranberry Pumpkin Bread
Introduction
This recipe taste delicious and has fruits and veggies in it. Makes a great holiday gift from the kitchen.
Ingredients
Honey, .75 cup
Molasses, .25 cup
**Flax Seed Meal (ground flax), 2 tbsp
Water, tap, 2 fl oz
Pumpkin, canned, without salt, 1 cup
*Flour, white, 1.75 cup
Vanilla Extract, 1 tsp
Baking Soda, 1 tsp
Nutmeg, ground, 1 tsp
Cinnamon, ground, 1 tsp
Salt, .5 tsp
Cranberries, 1 cup, chopped
Cloves, ground, .25 tsp
Grapeseed Oil, .5 cup
Molasses, .25 cup
**Flax Seed Meal (ground flax), 2 tbsp
Water, tap, 2 fl oz
Pumpkin, canned, without salt, 1 cup
*Flour, white, 1.75 cup
Vanilla Extract, 1 tsp
Baking Soda, 1 tsp
Nutmeg, ground, 1 tsp
Cinnamon, ground, 1 tsp
Salt, .5 tsp
Cranberries, 1 cup, chopped
Cloves, ground, .25 tsp
Grapeseed Oil, .5 cup
Directions
Preheat oven to 350 degrees.
Combine the oil, honey and Molasses.
Add flax seed meal, water vanilla and pumpkin puree. Mix until well blended.
Combine all the dry ingredients and add to pumpkin mixture.
Stir in fresh chopped cranberries.
Pour mixture into a greased 9 X 5 loaf pan.
Bake for 50 minutes or until toothpick comes out clean.
Serving Size: Makes 18 .5 inch pieces
Combine the oil, honey and Molasses.
Add flax seed meal, water vanilla and pumpkin puree. Mix until well blended.
Combine all the dry ingredients and add to pumpkin mixture.
Stir in fresh chopped cranberries.
Pour mixture into a greased 9 X 5 loaf pan.
Bake for 50 minutes or until toothpick comes out clean.
Serving Size: Makes 18 .5 inch pieces
Number of Servings: 18
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