non-dairy pumpkin cranberry bread |
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This is for my sister, who needed to know what to do with fresh cranberries.
My husband made this for a friend of our who doesn't eat dairy. I also took some into my client's office, and they were mighty pleased. I was then told that bringing baked goods in and posting recipes in a timely manner can be a very valuable resource for staying employed. Who am I to disagree?
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Preheat oven to 350 degrees F (175 degrees C). Spray Pam in the bundt pan, making sure to get the crevices.
Sift flour, pumpkin pie spice, baking soda and salt in one bowl. Mix sugar, pumpkin, eggs, vegetable oil and juice in a bigger bowl or the Kitchenaid bowl. Beat until just blended. Add wet pumpkin mix to dry flour mix. Stir just until together and fold in cranberries.
Pour into bundt pan.Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for about 10 minutes then flip it out to cool completely.
Sift flour, pumpkin pie spice, baking soda and salt in one bowl. Mix sugar, pumpkin, eggs, vegetable oil and juice in a bigger bowl or the Kitchenaid bowl. Beat until just blended. Add wet pumpkin mix to dry flour mix. Stir just until together and fold in cranberries.
Pour into bundt pan.Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for about 10 minutes then flip it out to cool completely.
