Skip to main content

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
Pumpkin Rice



Labels:

Comments

  1. MaryMohOctober 29, 2009 at 3:34 AM

    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. penny aka jeroxieOctober 29, 2009 at 7:02 AM

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

    ReplyDelete
  3. Sokehah cheahOctober 29, 2009 at 7:40 AM

    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. LauraOctober 29, 2009 at 8:13 PM

    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. My Little SpaceOctober 30, 2009 at 1:04 PM

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

    ReplyDelete
  6. PeteOctober 30, 2009 at 2:28 PM

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

    ReplyDelete
  7. Sokehah cheahOctober 30, 2009 at 4:42 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more