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!!