The first recipe I decided to make was this pumpkin cranberry bread. I know what you are thinking it is February not November. Can you even find pumpkin or cranberries this time of year? Pumpkin maybe. Cranberries probably not.
Cranberry Pumpkin Bread
Prep Time: 15 minutes Bake time: 40 minutes Makes 1 large loaf, 4 mini loafs, and 12 muffins
2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1 cup milk
1 tablespoon lemon juice
1 cup frozen cranberries, chopped
Preheat oven to 350° F. Butter 4 (5 3/4 x 3 x 2) inch mini loaf pans.
Add the lemon juice to the milk and let sit for 5 minutes. Whisk 2 cups flour, spices, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, one at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with milk/lemon mixture in 2 additions each. Toss chopped cranberries with remaining 2 tablespoons of flour. Fold in cranberries into batter. Transfer batter to pans. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 40 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack. Cool bread completely.
DO AHEAD: Can be made 2 days ahead. Wrap and store at room temperature.
adapted from Bon Appetite, October 2003