There are several fall traditions at our house. Watching White Christmas while drinking mom’s spice tea, making pumpkin cranberry bread and putting up the Christmas tree the second weekend in October. But my favorite is momma’s pumpkin cranberry bread. My momma has been making pumpkin cranberry bread since I was old enough to lick the spoon. Several years ago she taught me how to make it. It’s never quite as good as hers though for some reason :) My sister was home from college this weekend and we decided she couldn’t go back to school without us making a batch. We had a good time laughing as she bumbled her way through making her 1st pumpkin pie while I made PCB :) So I thought I’d share one of my favorite fall treats with you. Warning..it’s completely not Paleo or gluten free. HOWEVER! I’m currently working on one that is :)
What You’ll Need..
- 2 eggs slightly beaten
- 2 cups sugar
- 1 cup Libby’s Solid Pack Pumpkin
- 2 1/4 cups Self-Rising flour
- 1 tablespoon Pumpkin Pie spice
- 1 cup chopped cranberries ~ If you like tangy use the whole bag :)
Directions
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans or a muffin pan.
COMBINE flour and pumpkin pie spice in large bowl. Slightly beat the eggs then add in sugar, pumpkin and oil in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Recipe makes two loaves.
At our house we like to make a double batch :) With everyone running in and out and ball players dashing through one batch just doesn’t seem to last long!
So what is your favorite fall tradition? Any favorite fall recipes?
XoXo!
One Full Lemon :)
Adventures with Kat 