Pumpkin Cran-Orange Bread

Wednesday, November 27, 2013

Happy Chanukah! Happy Thanksgiving! Happy Thanksgivikah!

This is the first time Chanukah and Thanksgiving have occurred together in my lifetime, and it will be the last. We have harvest colored candles for the first couple nights of Chanukah.

I was making my husband’s mother’s Thanksgiving recipes she received from some store several decades ago, when I was chatting with a neighbor and, well, the Pumpkin Bread recipe is on one side of my paper, and the Cranberry-Orange Bread recipe is on the other side. The paper flipped over sometime after I put the first 2 ingredients into my mixing bowl. The next several ingredients were from the other recipe, so now we have a new tradition –

Pumpkin Cranberry Orange Bread:

2 cups cranberries, pureed with a small splash of apple cider (or juice)
1 cup fresh orange juice
1 cup turbinado sugar
1 1/3 – 1 1/2 cups organic sugar
1 cup oil (light olive oil, sunflower oil, or canola oil)
3 eggs
1 Tablespoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups pumpkin (15 oz can of pumpkin)
3 cups flour

1) Preheat oven to 350 F.

2) Mix pureed cranberries, orange juice, sugars, oil, and eggs together well.

3) Add spices, salt, baking soda, pumpkin and mix well. Add flour.

4) Makes two full loaves. (If you like, it will also make 24 mini-muffins.)

5) Bake the  mini-muffins for 12 minutes on 350 F, bake the loaves for 40-60 minutes until a toothpick comes out clean.