Cranberry Pumpkin Bread 3 1/2 cups all-purpose flour 1 cup packed brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3 large eggs 1 (16 ounce) can whole cranberry sauce 1 (15 ounce) can pumpkin puree 1/3 cup vegetable oil 1 tablespoon orange zest 2 tablespoons chopped walnuts
Preheat oven to 350 degrees. Spray two 8×4 inch loaf pans with non-stick cooking spray.
Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
Mix eggs, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.
Iced Pumpkin Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners’ sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Have a great week! ~The Farmer’s Wife