This quick bread recipe has a distinct holiday feeling, but I can also envision serving it at a springtime brunch. Days are getting longer and soon we will be eating on patios and porches again. The cranberries in this recipe give the sweet bread a lively tartness that will complement any breakfast entree.
3/4 cup brown sugar
1/3 cup white sugar
1 cup of cooked pumpkin
2/3 cup chopped pecans or walnuts or whatever you might have on hand
1/2 cup chopped fresh cranberries (You can use the dried version, if it's not the season for fresh.)
2 eggs
1/2 cup buttermilk
2 1/2 cups flour
1/2 cup soft butter
1 teaspoon salt
2 tablespoons vanilla
1 tablespoon cinnamon
1 rounded teaspoon baking powder
1/2 teaspoon baking soda
This recipe will make 18 medium sized muffins. Four or five small loaf pans might be an option, too.
Bake at 350 degrees for about 25 minutes (muffins) or 30 minutes (loaf pans). Test for doneness by pressing on the middle. It should spring back and feel fairly firm.
The more efficient you get, the more you become a limitless reservoir for other people's expectations.
Jim Benson
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