MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin-Cranberry Bread
Categories: Breads, Fruits, Squash
Yield: 8 Servings

Cooking spray
2 lg Eggs
3/4 c Canned pumpkin
1 c Sugar
1/2 c Oil
1 2/3 c All-purpose flour
1 1/2 ts Pumpkin pie spice
1 ts Baking soda
1/2 ts Salt
3/4 c Cranberries; thawed if
- frozen
1 tb All-purpose flour
1/4 c Chopped pecans; toasted

Coat a 4 quart slow cooker with cooking spray; set aside.
In a medium bowl combine eggs, pumpkin, sugar, and oil;
set aside.

In a large bowl stir together 1 2/3 cups flour, pumpkin
pie spice, soda, and salt. Add pumpkin mixture all at
once to flour mixture; stir just until combined. In a
small bowl combine 1/2 cup cranberries and 1 tablespoon
flour; toss gently to coat. Gently fold cranberry mixture
into batter.

Spoon batter into the prepared cooker (cooker will only
be about one-fourth full). Top with remaining cranberries
and pecans.

Cover and cook on high-heat setting for 2 hours or until
a toothpick inserted near the center comes out clean.
(When removing lid, carefully lift so condensation from
lid does not drip onto bread.) Remove crockery liner from
cooker. Cool, uncovered, on a wire rack for 10 minutes.
Loosen sides of bread and use a wide spatula to lift
bread from cooker. Cool completely on a wire rack.

FROM THE TEST KITCHEN:
To toast nuts, Set oven @ 350 degrees F.

Spread nuts in a shallow baking pan. Bake for 5 to 10
minutes or until nuts are light brown, shaking pan once
or twice.

Makes: 8 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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