Autumn Barm Bread Recipes
AUTUMN BREAD
Make and share this Autumn Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first 4 ingredients; set aside.
- In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
- Stir until just moistened; fold in cranberries.
- Spoon/pour batter into two greased/floured 9x5 inch loaf pans.
- Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
- Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.
Nutrition Facts : Calories 241.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 26.4, Sodium 127.7, Carbohydrate 41.3, Fiber 0.9, Sugar 25.7, Protein 2.9
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- Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
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- Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined. Fold in the walnuts. Batter will be semi-thick.
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