Tempting Pumpkin and Cranberry Recipes

By Kellene Bishop

You're likely to curse me after you make these fabulous recipes. Oh, just thinking about them makes me drool and in the mood to bake all over again!  The tasting guinea pigs claim that even those who didn't like pumpkin enjoyed this and even those who don't care for cranberries enjoyed this. I got the recipes from Grit. I don't know if you're familiar with Grit Magazine; I only know them because I sold them door to door in Idaho when I was 12 years old. Hey, I made a nickel a piece! Anyway, you can subscribe here for their RSS feed and get their great e-mails full of "back to the good old days" kind of common sense.

These are absolutely fabulous for gift-giving or cheering up someone's day. There's just something that makes me feel downright giddy when I can make something for someone and know that it will be uniquely memorable. I say these two recipes fit that bill for that standard! Enjoy!!!

Pumpkin Cranberry Breads

 

6 cups all-purpose flour

3 tablespoons plus 1 teaspoon pumpkin pie spice

1 tablespoon plus 1 teaspoon baking soda

1 tablespoon salt

6 cups sugar

1 can (29 oz.) pumpkin

8 large eggs

2 cups vegetable oil

1 cup orange juice or water

2 cups sweetened cranberries, dried, fresh or frozen

Preheat oven to 350°F. Grease and flour four 9-by-5-inch loaf pans.

In a large bowl, combine flour, pumpkin pie spice, baking soda and salt; set aside.

In another large bowl, combine sugar, pumpkin, eggs, oil and juice with a wire whisk; mix until just blended. Add to flour mixture and stir until just moistened. Fold in cranberries.

Spoon 4 cups batter into each prepared pan. Bake for 60 to 65 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Wrap loaves in plastic wrap.

 

Mini Pumpkin Pecan Orange Soaked Cakes

 

½ cup chopped pecans

1 box (18.25 oz.) spice cake mix

1 can (15 oz.) pumpkin

1 cup vegetable oil

4 large eggs

¼ cup butter or margarine

½ cup sugar

2 tablespoons water

2 tablespoons grated orange peel

2 tablespoons orange juice

Preheat oven to 350°F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over the bottoms.

In a bowl, blend cake mix, pumpkin, oil and eggs with an electric mixer on low speed until blended. Beat for 4 minutes on medium speed. Spoon ½ cup batter into each mold. Bake for 20 minutes, or until a wooden pick inserted in cakes comes out clean.

In a saucepan, bring butter, sugar, water and orange peel to a boil. Remove from heat; stir in juice.

With the back of a spoon, gently pat down dome of cakes to flatten. Cool in pans for 5 minutes; invert onto wire racks. Poke holes in cakes with a wooden pick. Spoon a tablespoon of orange syrup over each cake. Allow syrup to soak in. Cool completely; serve or wrap for gifts. Yields 12 cakes.

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