Pumpkin Bread with Fresh Cranberries

Leave a comment

Pumpkin Cranberry Bread 004

The perfect Fall bread to serve with a cup of hot cider!  One 29 oz can of pumpkin is the correct amount to  make this recipe in (4) 4X8 or (3) 5X9 loaf pans and it will take a large, heavy-duty mixer for this volume.  I buy lots of cranberries to freeze for year-round use and they can be added to this recipe without thawing.  Be sure to use DARK brown sugar for a richer flavor.  This bread is even better after freezing, and cuts cleanly with a chef’s knife while still frozen.  If you’re not using the whole loaf, just slice what you need, thaw, and ENJOY!!

  • 4 large eggs
  • 1 lb. plus 2/3 cup dark brown sugar
  • 1 cup canola oil
  • 1 29 oz can pumpkin
  • 1 Tbsp vanilla extract
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1 1/2 Tbsp cinnamon
  • 3 1/2 cups all-purpose flour
  • 12 oz whole cranberries (not dried)

Preheat oven to 350. Grease and flour (4) 4X8 or (3) 5X9 loaf pans.  In a large heavy-duty mixer, combine eggs, dark brown sugar, and oil, beating well.  Add pumpkin, vanilla, salt, soda, baking powder, allspice, cloves, & cinnamon.  Add flour, mixing well.  Add fresh cranberries (if frozen, there is no need to thaw).  Pour batter into prepared pans and bake at 350 for one hour.  Remove from oven and cool on wire rack for 10 minutes, then remove from pans and cool completely.  If not serving immediately, wrap and freeze.

Come visit us in the mountains for Fall Leaf Season!

Colonial Pines Inn Bed & Breakfast, Highlands NC, (828) 526-2060 www.colonialpinesinn.com

Bon Appetit! – Donna Alley

FALL-OF-A-SUDDEN!

Leave a comment
Fall arrived this week to our yard as you can see in these beautiful blue-sky photos just taken today. Become a Leaf-Looker this month and enjoy the best of Highlands’ activities including craft fairs, music, theater, and of course fine dining, boutiques, and our fabulous new arts center, The Bascom (more on that to come in a another post). We have limited availability on the last two October weekends so call now or think about a mid-week trip to avoid the Saturday shopping crowds.

If you can’t make it in October, consider the Highlands Culinary Weekend Nov 12 – 15, for which we are offering discounts as mentioned in the August post describing this delicious event (10% on two nights, 15% on three, 25% on four). The same discounts will apply to Nov 19 – 22 as well as our usual second-night-half-price if you arrive on a Monday or Tuesday (any month except October). We want to see YOU this FALL at COLONIAL PINES INN! (866) 526-2060 Toll Free