Pumpkin Cranberry Tea Cake
It is fall and the pumpkins are ripening. Here is a tasty loaf cake that goes well in the autumn as the leaves are changing color!
Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
2 cups mashed pumpkin (canned)
1/2 cup maple syrup
1/4 cup apple sauce
1 tbsp vegetable oil
1 tsp vanilla extract
1 cup dried cranberries
Directions:
Preheat oven to 350F and lightly grease a 8.5 x 4.5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
In a large bowl, stir together pumpkin, maple syrup, apple sauce, vegetable oil and vanilla. Stir in dry ingredients, mixing only until just combined and no streaks of flour remain. Stir in dried cranberries, then pour batter into prepared pan.
Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the loaf springs back when lightly pressed.
Cool loaf in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Makes 1 loaf.
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Topic: Pumpkin Cranberry Tea Cake (Read 4319 times)
