Pumpkin-Cranberry Bread

Wow, it's been a week since my last post!

What have I been doing?!

Guess getting ready for Thanksgiving, dr. & dentist appointments 

and thinking about Christmas, which is right around the corner.

Anyway, here's a recipe I enjoy every Fall

and like to have on hand for breakfast the day after Thanksgiving.

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread from Libby

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups granulated sugar
1 3/4 cups (15 ounce can) Libby's Pure Pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries (I use sweetened dried-I always have on hand)

Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9" x  5" loaf pans.

Bake in preheated 350 oven for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5-10 minutes; remove to wire rack and cool completely.

I usually wrap them in foil when cool and serve the next day. I think it's tastier. Of course, we usually try a few pieces before I put them aside!

Hope you enjoy the Pumpkin-Cranberry Bread as much as we do!

Have a good day.

-Lynn

Today I'm joining:

Stone Gable for On The Menu Monday
This Chick Cooks for These Chicks Cooked

Scones Anyone?

I love to bake.

And, Scones are one of my favorite things to bake for breakfast or brunch.

Typically, I make them with dried cherries or cranberries.

Do you like scones?

If so, the recipe I like is from the Joy Of Cooking, one of my favorite cook books.

Cherry Scones and tea.

Easy and tasty, you have to try these!

Classic Scones (from The Joy Of Cooking)

Preheat oven to 425. Have ready an ungreased baking sheet.  Whisk together in a large bowl:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Drop in:
6 tablespoons cold, unsalted butter, cut into pieces
Cut in butter with 2 knives or a pastry blender (I use a potato masher), toss pieces with flour, coat and separate as you work, until large pieces are the size of peas and the rest resemble breadcrumbs. Do not let butter melt or form a paste.
Stir in:
1/2 cup dried currants or dried cherries or dried cranberries. (or anything you'd like to try)
Whisk together, then add at once:
1 large egg
1/2 cup heavy cream (if I don't have heavy cream I use half and half)
1 teaspoon grated orange zest (optional)
Mix with rubber spatula, wooden spoon or fork until dry ingredients are moistened. Gather dough into a ball and knead gently against the sides and bottom of the bowl 5-10 times, turning and pressing any loose pieces into dough into dough until they adhere and bowl is fairly clean. Transfer to lightly floured surface and pat dough into an 8" round about 3/4" thick. Cut into 8-12 wedges and place at least 1/2" apart on baking sheet.Brush tops with:
2-3 teaspoons cream or milk
If desired sprinkle tops with:
Cinnamon and sugar-I just use sugar
Place sheet on center rack of oven. Bake until tops are golden brown, 12-15 minutes.
Cool on rack or serve warm.

Hope you enjoy the scones!

-Lynn

Today I'm joining:

Stone Gable for On The Menu Monday
Momma Hen for Whatever Wednesday
This Chick Cooks for These Chicks Cooked
Miz Helen's Country Cottage for Full Plate Thursday
Designs By Gollum for Foodie Friday