When the weather gets hot, do you find yourself longing for fall? I know I do. Try making these breads and you’ll know that fall is just around the corner. They’re delicious any time of day, as a simple breakfast, light snack, or late-night treat.
Pumpkin Nut Bread
For this recipe you’ll need:
1 package yellow cake mix
¾ cup water
2 tsp. cinnamon
¼ tsp. cloves
1 egg
½ cup canned pumpkin
¾ tsp. nutmeg
1 cup chopped walnuts
To Make:
Preheat oven to 375 degrees. Grease and flour one bread loaf pan. Combine all ingredients. Stir with a wooden spoon about 60 strokes or mix on medium for 20 seconds. Stir in nuts. Pour into pan. Bake for 45 to 55 minutes or until toothpick inserted in the middle comes out clean. Cool for 15 minutes before removing from pan. Drizzle the top with powdered sugar frosting if desired. Let cool completely before slicing.
Powdered sugar frosting: Combine powdered sugar with milk, orange juice, lemon juice, or water until desired consistency is reached.
Cranberry Nut Bread
For this recipe you’ll need:
2 ½ cups fresh or frozen cranberries, halved
2/3 cup sugar
2 tsp. orange peel, grated
2 ¼ cups flour
¾ cup packed light brown sugar
1 TB baking soda
½ tsp. salt
2 tsp. ground cinnamon
2 eggs, lightly beaten
¾ cup sour cream
¼ cup butter, melted
1 cup chopped pecans
To Make:
Preheat oven to 350 degrees. In a saucepan, combine 1 ½ cups cranberries, sugar, and peel. Bring to a boil. Reduce heat and cook for 6 to 8 minutes, until cranberries are soft. Remove from heat; stir in remaining berries and set aside.
In a bowl, combine flour, brown sugar, soda, salt, cinnamon, and cloves. Combine eggs, sour cream, and butter in a separate bowl, and stir into the dry ingredients until well blended. Fold in cranberries and pecans. Pour into 2 greased loaf pans. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.