Ingredient: Eggs

Pumpkin Bread with Roasted Pepitas

Pumpkin Bread with Roasted Pepitas
Print Recipe
Spiced like Pumpkin Pie and laced with Roasted Pumpkin Seeds this bread will become a fall favorite.
Servings
2 Loaves
Servings
2 Loaves
Pumpkin Bread with Roasted Pepitas
Print Recipe
Spiced like Pumpkin Pie and laced with Roasted Pumpkin Seeds this bread will become a fall favorite.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Preheat oven to 350 degrees. Spray and lightly flour two 9X5 or eight mini loaf pans. Whisk flour, cinnamon, spice blend, baking soda & powder and salt together in a medium bowl, and set aside.
  2. in a large bowl beat together the sugar and oil. Mix in the eggs and pumpkin. Add the dry ingredients and stir just to combine. Mix in the Pepitas (I left them whole, but you could coarsley chop them).
  3. Divide the batter evenly into whatever loaf pans you are using. Bake approximately 1 hour for large pans; approximately 30 minutes for minis. The loaves are done when a toothpick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes. Use a thin sharp knife to go around the edges of the pans. turn the loaves out and cool completely on the racks
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Apple Cranberry Bread

Apple Cranberry Bread
Print Recipe
This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Apple Cranberry Bread
Print Recipe
This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Ingredients
Servings: Loaf
Instructions
  1. Heat oven to 350 degrees. Spray one 9X5 or six Mini Loaf Pans with cooking spray. Mix the flour, cinnamon, baking powder & soda, and salt in a large bowl.
  2. Put the sugar, oil, sour cream, and eggs in a medium bowl. Mix at high speed of mixer for 2 minutes until the mixture is smooth and creamy.
  3. Pour the egg mixture into the flour mixture and stir until just moistened.. Stir in apples. Drain the cranberries and add them to the batter stirring them in gently.
  4. Pour into prepared pan(s). Bake approximately 60 minutes for large pan or approximately 30 minutes for minis. A toothpick should come out clean but moist. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
  5. Store in plastic zip lock bags in refrierator for up to 5 days. The loaves can be frozen in freezer bags for up to one month.
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