One of the local Tweeps/Peeps on Twitter gave me an excuse to search for a Cranberry bread recipe and I happened across this:
The photo is tasty enough, I can't wait to give the recipe a try.
Here are two of my long time favorite breads that I usually bake during the holiday season. Not only are they moist and delicious, but healthy, too. Just ask me. :)
(click here for printable copy of both)
Carrot Pineapple Bread
3 beaten eggs 1 cup oil
2 tsp vanilla 2 C sugar
2 C shredded carrots 1 small can crushed pineapple with juice
Sift together and add:
3 C flour 1 tsp baking soda
1 tsp salt 1 tsp cinnamon
Add 1/2 C chopped nuts.
Bake in 2 8x5 loaf pans, greased and floured, for 1 hour and 25 minutes at 325 degrees.
Pumpkin Oatmeal Chocolate Chip Bread
~adapted from Florence Jansen
3 eggs 1 1/4 C sugar
1 C pumpkin 1/2 C oil
1/3 C water
1 tsp salt 1 3/4 C flour
3/4 tsp baking soda 2 tsp cinnamon
1 tsp nutmeg 1 C oatmeal
12 oz chocolate chips
Beat eggs till frothy. Add sugar gradually, beat till thick and lemon colored. Stir in pumpkin, oil and water. Blend well. Mix and sift dry ingredients. Add gradually to pumpkin mixture, blending well.
Stir in oats and chips. Pour into 2 well greased and floured 8x5" loaf pans. (can also be baked in a ring or bundt cake pan)
Bake at 350 degrees for about 40-50 minutes or until loaf springs back to touch.
Dust with powdered sugar if desired.