Recipe #2
Pumpkin Cranberry Loaves
2 c. unsifted all purpose flour
1-1/3 packed light brown sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup heavy cream
3 Tbls Bourbon
3 large eggs
1 Tbls vanilla extract
1 cup canned solid-pack pumpkin puree
1 cup cranberries, chopped
1/2 cup raisins, chopped
1/4 cup shelled unsalted pumpkin seeds
1 Tbls ground cinnamon
Preheat oven to 350F. Grease two 8-1/2 x 4-1/2 x 2-5/8 inch loaf pans.
Line bottoms with waxed paper. Grease paper and dust with flour.
In large bowl, combine flour, sugar, baking powder, baking soda, salt and
cinnamon. With electric mixer at low speed, beat until well blended. Add
cream, eggs, bourbon, vanilla and pumpkin. With mixer at low speed, beat
just until dry ingredients are evenly moistened. With mixer at medium
speed, beat just until batter is smooth, about 15 seconds. Stir in
cranberries, raisins and pumpkin seeds.
Divide batter between pans. If desired, sprinkle top of batter in each pan
with additional 1 Tbls unsalted pumpkin seeds. Bake 35-40 minutes or until
cake tester comes out clean. Let cool in pan on wire rack 10 minutes. Run
knife around edges of loaves; turn out onto racks. Turn upright and let
cool completely.