Cranberry Nut Loaf – GUEST BLOGGER

NUTLOAFA huge thank you to Cathy at Cathy’s Kitchen Journey! Doesn’t this cranberry nut loaf look delish? After seeing some of these recipes reviewed and photographed by my fellow bloggers, I’m starting to despise this cranberry allergy of mine. Click on over to read her review!


Nutty Pumpkin Bread

pumpkinbreadThis was the only autumn bread recipe from Simply in Season that I can eat/make since I’m allergic to cranberries (keep an eye out for guest bloggers, though!)

Dry ingredients: 1 1/2 C flour, 1 1/2 C whole wheat flour, 1 C wheat germ, 1 C sugar (I ran out and used about 3/4 C sugar and 1/4 C stevia for baking), 1 C brown sugar, 2 tsp baking soda, 1 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp each ginger, nutmeg, cloves (optinal). Mix together and make a well.

Wet ingredients: 2 1/2 C pumpkin, 4 eggs (slightly beaten), 1/2 C oil, 1/2 C pecans or other nuts, 1 C raisins or dates (chopped, optional). Add to the well and mix until just moistened. Pour into 2 greased 9×5 inch loaf pans and bake at 350F until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.

The verdict: Seriously yummy. Couldn’t even tell that I used part stevia.