Sunday, November 23, 2008

Pumpkin Bread and Cranberry Ginger Jelly

Look what happened today!! Isn't it pretty? I can hardly wait until the rest of the buds open. I think it likes my kitchen window even though from what I've heard it's the worst place for them because they get too much direct sun.
I made two batches of pumpkin bread today. I always get so many compliments when I make these. I put some in my freezer too. I got these recipes years ago from a magazine advertising Libby's Pumpkin.
Pumpkin Cranberry Bread

3 cups flour
1 T plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups sugar
1 can pumpkin
4 large eggs
1 cup canola oil
1/2 cup orange juice
1 cup sweetened dried, fresh or frozen cranberries. I always use fresh cranberries.
Preheat oven to 350. Grease and flour 2 loaf pans. I use the Pam Baking Spray.

Combine flour, pumpkin pie spice, baking soda and salt in bowl. Combine sugar, pumpkin, eggs, oil and orange juice in large mixer bowl. Beat until blended. Add flour mixture and stir until moistened. Fold in cranberries and spoon batter into prepared pans.

Bake 60 minutes, cool 10 minutes and remove from pans and cool completely.

Orange Spice Pumpkin Bread

1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp soda
1/4 tsp salt
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1 tsp cinnamon
10 Tablespoon melted unsalted butter
1/2 cup packed dark brown sugar
1 cup sugar
2 tsp finely grated orange zest
3 eggs slightly beaten
1 cup pumpkin

Bake 350 for 55 minutes. Grease and flour loaf pan.

Sift together flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon.

Beat together butter, brown sugar, sugar and orange zest until well blended about 2 minutes. Add the eggs and pumpkin and beat 2 or 3 minutes. Fold in the flour mixture in two additions.

Pour in prepared pan and bake.


These are both very good and easy recipes. I hope you enjoy.
Next I made my cranberry ginger jelly. This is a new recipe from Martha. It was in one of her special holiday magazines. Don't you just love the color?
I did sneak a taste and it is tart and really yummy!! A lot better than the canned cranberry sauce. My daughter even likes it. I can hardly wait for Thursday!!


Cranberry Ginger Jelly

2 bags fresh or frozen (thawed) cranberries
2 cups sugar
2 tsp finely grated peeled fresh ginger
2 cups water

Combine cranberries, sugar, ginger and water in a medium saucepan. Cover and bring to a simmer; cook stirring occasionally until berries have burst and softened about 10 minutes. Pass through a sieve into a bowl, pressing on solids with a wooden spoon to extract as much liquid as possible. Discard solids.

Meanwhile sprinkle 1 Tablespoon unflavored gelatin over 1/2 cup water in a small bowl. Let soften 5 minutes. Add to cranberry mixture, stir until gelatin is dissolved. Put in air tight container and refrigerate 4 hours.
Can be made ahead 1 week.
Bon Appetit!!
Enjoy and have a great week!!

17 comments:

Lisa said...

OH, they are simply wonderful! And pink!!! Way to go!!! I have to try out those recipes with the pumpkin I froze from Halloween. And the cranberry jelly is a MUST! Thanks for sharing!

La Donna Welter said...

Thank you for stopping by my blog, and leaving such a nice comment about my papercuttings! It is appreciated! : )
Thank you for sharing these wonderful recipes! Yummy!!!!

Dawnie said...

what pretty flowers!

I love pumpkin bread, I've already made a bunch. I've never thought of cranberry and pumpkin...I will have to try this! I like the shape of that one loaf...must be a special pan. I need to update all my pans..all of them!

The Vintage Kitten said...

Ooh yummy! Id make the cranberry recipe just for the colour...gorgeous X

Diane of Crafty Passions said...

Looks wonderful!
Diane

Shellmo said...

They all look so delectable!! And how kind of you to share the recipes - I would like to try this out! Thanks!

LaundryBasketCase said...

Your flowers look wonderful! You must eb so pleased with how well they are blooming. Thank you so much for sharing the pumpkin bread recipe, just the kind of thing I like to try this time of the year!
x

Nola @ the Alamo said...

I love this time of year because I love anything pumpkin and anything cranberry. I often buy several bags of fresh cranberries and freeze them for later on.

Simone said...

The pumpkin breads look so lovely all lined up! I may have to try one of the recipes.

Penny said...

Yay! Your orchids look great Judy! Thanks also for sharing the recipes, that cranberry jelly looks fab!

Theresa @ Take A Sentimental Journey said...

oh the flower is beautiful ! And the breads look yummy !

Marie Antionette said...

Hello Judy ,Thanks for stoping by,your visits are always welcomed,you are such a sweet lady.Your flower is sooooo beautiful.It must be doing well,,where it is located are would not have bloomed.Sometimes the rules don't apply to everything,Have you noticed that.
Your pumpkid bread looks so good.I wish i could bake bread,but I can't,but I will be wishing I had a piece of yours tomorrow with that wondeful looking cranberries.
I want to wish you a Happy Thanksgiving day also.I bet you cook the whole kitchen.LOL...Marie Antionette

FourSistersInACottage said...

Okay Judy....I CAN'T TAKE IT!!!!
You ROCK at cooking, baking and all those ediable yummies. I want to live at your house!!!! Anna and Bailey are sooooo lucky to have you as their mamma.
Have a wonderful blessed Thanksgiving Holiday,
Love ya bunches, Amy (Mom to the Four Sisters)

Just Between Us Girls said...

Your breads look grand and I bet they taste the same. Thank you for your sweet comments about my baby shoe pincushions. So much fun to make. Have a wonderful Thanksgiving

Heidi said...

Ohhhhh! The orchid is just beautiful!

Hugs ~
Heidi

Diana said...

Ooh, those all look so yummy! I really want to try the Orange Spice Pumpkin Bread!! :)

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