Pumpkin Cranberry Bread

November 25, 2009

3 cups all-purpose flour
1 Tbls. plus 2 teaspoons pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
2 cups sugar
2 cups pumpkin
3 large eggs
¾ cup vegetable oil
¼ cup apple sauce
½ cup orange juice
1 or 2 cups fresh or frozen cranberries, chopped

Combine flour, pie spice, baking soda and salt; set aside.  In mixing bowl blend sugar, eggs, oil, apple sauce, orange juice, and pumpkin; mix well.  Add flour mixture to pumpkin mixture, stir just until moistened.  Fold in cranberries.  Spoon batter into two 9 x 5 greased and floured loaf pans.  Bake at 350° for 55-60 minutes or until done.  Remove from pans to cool.

Note:  this recipe originally called for 1 cup of chopped cranberries, but I like to use  two cups.  Also, walnuts would be a good addition to this recipe.


1 cup farina
1 cup rolled oats
1 cup rolled barley
1 cup rolled wheat
1 cup cracked rye berries
1 cup cracked wheat berries
1 cup corn meal
½ cup sesame seeds
½ cup millet
½ cup flax seeds
½ cup quiona (optional)

Mix all ingredients, store in airtight container.

ten grain bread


Pour 4 cups boiling water over 1 ½ cups ten grain mix (above).  Stir every ten minutes three times.  Cool approximately 45 minutes.

To the warm soaked ten grain mix, add the following ingredients

3 1/2 cups warm water
½ cup honey
½ cup oil
½ cup apple fruit juice concentrate, undiluted and thawed if frozen
2 cups rolled oats
2 Tablespoons salt
2 Tablespoons Vital Wheat Gluten
2 Tablespoons yeast
6 cups freshly ground wheat flour
6-8 cups bread flour, more or less, until dough cleans sides of bowl or is easy to handle

Mix dough and knead well.  Let dough rise twice before putting into bread pans.  Raise in pans and bake at 375 degrees for 25 minutes.  Makes about 8 pounds of bread dough.