Wednesday, November 23, 2011

Happy Thanksgiving!

By request, here's the recipe for my Thanksgiving Pecan Cranberry bread.  It's non-dairy and freezes well.  It's also yummy.

PECAN CRANBERRY BREAD

Preheat oven to 350F, grease and flour a loaf pan

2 cups flour
1 Tbl. baking powder
1/2 tea. baking soda
1/2 tea. salt
3/4 c. sugar
1/2 tea. ground cinnamon
1/4 tea. nutmeg
Optional: Hearty pinch each of ground ginger, cardamon, allspice, cloves
1/2 c. chopped pecans
1/2 c. dried cranberries
1 egg, beaten
1 c. unsweetened applesauce
1/4 c. vegetable oil

Combine 1st 7 ingredients (and optional spices) in a large bowl.  Stir in pecans and cranberries.  Make a well in the center of mixture.

Combine egg, applesauce and oil; add to dry ingredients, stirring just until moistened.

Spoon mixture into prepared loaf pan.  Bake for 40 to 50 minutes or until done.  Cool in pan 10 minutes; remove bread from pan and cool on a wire rack.  Enjoy!

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