Skip to main content
logo
Food Advertising by

Cranberry Pumpkin Tea Bread



Tried this tea bread with the balance of pumpkin after cooking pumpkin rice.  The squash helps the loaf stay deliciously moist and the cinnamon blends well with the pumpkin flavour.







Yummy ....... easy to make, yet easier to eat

Recipe for Cranberry Pumpkin Tea Bread

Ingredients
9 oz Plain Flour
2  Teasp. Baking Powder
1  Teasp Cinnamon
1/2  Teasp Salt
2 eggs
4 oz Brown Sugar
15 oz Pumpkin Puree
1/2  Cup Canola Oil
60 gm dried Cranberries - chopped 
and coated with a bit of flour from above
1  Teasp Vanilla

Method
Grease an 8.5 x 4.5 x 3 inches loaf dish
Sift the flour with the baking powder, salt and mix in cinnamon
Cream eggs and sugar till fluffy, light and creamy
Add oil, vanilla and mix well
Add pumpkin puree, mix thoroughly
Fold in sifted flour, mix well
Fold in dried cranberries, mix thoroughly
Bake in preheated oven @ 180 deg C
for about 1 hour
Test with skewer till it comes out clean

Note :  Any excess pureed pumpkin can be freezed for future use


Also view



Comments

  1. That looks very moist and healthy. I would definitely love that. But if I make I'll leave out the cinnamon cos my family dislike it. Thanks for sharing

    ReplyDelete
  2. Looks fab! I will love to have a piece or 2 of that.

    ReplyDelete
  3. Hi
    penny aka jeroxie
    Will send to you via HP Deskjet!

    MaryMoh
    Yup, some people dislike cinnamon, I wasn't up to it before, but after reading about the goodness of cinnamon, I've grown to like it,bit by bit. It's supposed to lower cholesterol.

    thisvegetarianlife
    I just ransacked my fridge and found cranberries and sultanas, so decided to try out with cranberries. Didn't regret though!

    ReplyDelete
  4. Looks moist, I bet the slightly sour taste of the cranberry adds a nice balance to the sweetness of the bread, and richness of the pumpkin purée.

    ReplyDelete
  5. The bread looks really moist due to the pumpkin. I bet it tasted absolutely wonderful and I love cinnamon!

    ReplyDelete
  6. Mmmm, will try this if I can get hold of dried cranberries, Nice!

    ReplyDelete
  7. Hi
    Laura
    Ya, they blend very well, sweet pumpkin and slightly sourish cranberries.

    My Little Space
    Ya, it's moist, my chef neighbour gave me the thumbs up.

    Pete
    Yes, do try it out, good combination, and thanks for dropping by.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥

These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
300 gm plain flour                                                                        100 gm caster sugar125 ml vegetable oil (may need a bit more or a bit less)1/8 tsp salt1 tsp baking powder1 tsp sodium bicarbonate1 egg beaten to glazeMethod Sieve flour with the ba…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Nestum Raisin Cookies ~ CNY 2020 麦片葡萄干饼干

There is a huge variety of cookies come every Chinese New Year and this time I'm sharing with you a very simple and easy to make Nestum Raisin Cookies.  The ingredients are very basic for any cookie recipe but the star ingredient is of course, Nestum.  Crunchy and crispy Nestum Raisin Cookies to serve your guests this Chinese New Year and I hope you will like it!



Nestum Raisin Cookies ~  CNY 2020   麦片葡萄干饼干
Ingredients
250 gm butter140 gm caster sugar280 gm self-raising flour1 egg yolk40 gm Nestum60 gm raisins1/2 tsp vanillaa pinch of saltMore Nestum to coatMethod Beat butter and sugar till creamy, add in the egg yolk and vanilla, mix well.Sift in the flour, add in the nestum and raisins.  Mix well.Pinch some dough about the size of a 20 cent coin, lightly roll onto some Nestum to coat and place onto a parchment lined baking tray, about an inch apart.Bake in a preheated oven @ 180 deg.C for about 10 to 15 mins.  Let cool for a minute before removing onto a wire rack to cool completely…