Wednesday, November 01, 2006
Pumpkin-Cranberry Bread & Pumpkin Butter Bars
I don't even remember where or when I got this recipe, but it is really yummy and great for fall. I made some for Michelle, the office, and then divided some for other tastes here and there.
3 cups flour
1 tbsp plus 2 tsp pumpkin pie spice
2 tsp baking powder
1 1/2 tsp salt
3 cups sugar
1 can pumpkin
4 large eggs
1 cup oil
1/2 cup water
1 cup dried cranberries
Mix all dry, then mix into the wet. Bake in loaf pan for 55-65 minutes at 350 until knife comes out clean. Enjoy! (oh, spray only the bottom of the loaf pans and don't overmix!)
The other bar on the plate is some William-Sonoma Pumpkin Butter bars. This is made with W-S' exclusive pumpkin pecan butter that they only sell between Sept-Dec. So, stock up! I do.
After Laura and I had a time trying to read my encrypted recipe card, we did figure it out. They are so good.
1 box yellow cake mix, divided
1 1/2 stick unsalted butter, divided
3 eggs, divided
1 jar pumpkin butter, found at W-S stores nationwide
2 tbsp milk
1 tbsp all-purpose flour
1/2 c sugar
1 tsp cinnamon
Take out 1 cup of the cake mix. Melt 1 stick butter, the remaining cake mix and 1 egg. mix together and pour in the bottom of 9x13 sprayed pan. Press down. Then take pumpkin butter, 2 eggs, milk - mix that up and pour on top of the cake batter. Then take 1 cup mix and rest of ingredients and mix up (chopped up butter) and then sprinkle that on top. Bake at 350 for 40 minutes. Yummy! These are also good with 1/2 jar of W-S Cranberry relish they are selling right now too!