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Why pie?

Posted by saedigh at 09:21 AM on November 26, 2009

In "honor" of American Thanksgiving, here's a recipe that has all of the "flavor" we associate with Pumpkin Pie, but none of the finicky, fatty pastry. This is similar to the recipe I use for banana bread, but with canned pumpkin substituted for the 4 mashed bananas, and some extra spices.

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Cranberry Pumpkin Loaf

2 1/2 cups canned pumpkin (note: NOT pumpkin pie filling)
1/4 cup of butter, melted
1 egg
1 tsp vanilla
1 cup sugar
1 tsp baking soda
1 pinch salt
1 tsp ginger
1 tsp cinnamon
1 1/2 cups flour
1/2 cup dried cranberries

1. Preheat oven to 350 F.

2. Fold together pumpkin, butter, egg, vanilla, and sugar.

3. Sprinkle baking soda and salt over top of batter, mix together.

4. Mix in ginger, cinnamon, and flour until all dry ingredients are moist.

5. Fold in cranberries.

6. Pour into greased loaf pan, and bake for 1 h.

Comments

This I hope is as good as those bars you toted along for Thanksgiving.

Posted by: Dee at December 4, 2009 02:36 PM