GROW: The Book
I haven't made it in years, and I don't remember what recipe I used, but I compared it to two others. It looks reasonable. It might be a little dry- it is a little lower fat than the others I looked at.
I have not made a bread like that, but a real, old genuine fruit cake recipe (not with the neon, weird "fruit") would be rich and moist... lots of butter and brandy, orange juice and candied orange peel... maybe some nuts...
Pumpkin Cranberry Bread (I used to make this all the time.)
2 eggs, slightly beaten
2 cups sugar
1/2 cup oil
1 cup thick pumpkin puree
2 1/4 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fresh cranberries
I have two pumpkins waiting to be roasted and pureed. I will try this recipe.
Why don't you make it anymore?
Thank you for the recipe!
@silvertipgrizz You're welcome to the recipe.
I used to give away loaves of bread as gifts. I also used to freeze some for later use.
I found this recipe to be moister than other cranberry breads I tried. The pumpkin makes a nice contrast.
I have found that if I make it, I will eat it. My husband has no interest in that type of food. I am trying to reduce the amount of flour that I consume.
So would I take an old recipe I have for real fruit cake and use only cranberries, candied orange peel and soak in the brandy wrapped for a couple days like the good fruit cakes were made?
I can't wait to try it. I never thought about using pumpkin in a cran/orange quick bread.
A question for you re a recipe I have for zucchini bread. My recipe calls for a full cup of oil. The bread is real good, exect it is oil heavy taking away from the taste because of it's heaviness if that makes sense. Recommendation? i would like to sub some of it for pineapple??
That's hat I'd do! Dried cranberries may be best.
Cranberry orange is one of my favourite combinations for bread and muffins. Your recipe looks like a good one. Good luck with your efforts!
@silvertipgrizz I would try your pineapple substitution. Quick breads are pretty forgiving and you could add in additional flour or zucchini or pineapple depending on the dough texture. The main thing to watch for is cooking time may be longer or shorter.
So what do you think about this:
instead of 1 cup oil, 1/2 cup oil and 1/2 cup pineapple? Esp if I squeezed most of the juice out of the p/a? I'll play with it some and if it turns out good I'll post the recipe as I have not found one online that incorporates both zuch and p/a which is really what I want to do.
Thanks a bunch for your input.🙃
@silvertipgrizz Sounds good to me. Look at your sugar as pineapple is pretty sweet.
Yes on the sugar and thanks for mentioning that. My brain has a 'special file' for sugar lol rof.🤣