Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Nonstick cooking spray 

2 eggs

3/4 cup canned pumpkin

1 cup sugar

1/2 cup vegetable oil

1  2/3 cups all-purpose flour

1  1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

3/4 cup fresh cranberries or frozen cranberries, thawed

1 Tbsp. all-purpose flour

1/4 cup chopped pecan, toasted

In a medium bowl combine the eggs, pumpkin, sugar and oil; then set aside.

In a large bowl stir together the flour, pumpkin pie spice, baking soda, salt.

In a small bowl combine 1/2 cup of the cranberries and 1 tablespoon flour; toss to coat.  Gently fold cranberry mixture into batter.

Spoon batter into prepared pan.  Top with remaining cranberries and pecans.

Bake on 350 degrees for about 50 to 60 minutes.  Cool on wire rack; then cover and place in fridge until ready to use.  Enjoy!!


Apple Zucchini Bread


Apple Zucchini Bread

Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe.  I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years.

          Patti Dillingham                                                                              Scranton, Arkansas


Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans


In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients; mix well.  Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8 inch x 4 inch loaf pans.  Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.          3 loaves


(Recipe for Apple Zucchini Bread was in www.tasteofhome.com, 2015)