Pumpkin Quick Bread

Name: Pumpkin Quick Bread
Ingredients: 2 cups fresh pumpkin puree or 2 cups canned pumpkin puree; 12 ounces sweetened condensed milk; 1 cup sour cream or 1 cup fromage blanc; 1 cup brown sugar; 1 teaspoon vanilla; 1 teaspoon cinnamon; 12 teaspoon ground nutmeg; 14 teaspoon ground ginger; 1 teaspoon salt; 2 12 teaspoons baking powder; 2 12 cups all-purpose flour; 1 cup cornflour; 2 eggs; 12 cup raisins; 12 cup dried cranberries

15 ingredients

7 steps

Ingredients

2 cups fresh pumpkin puree or 2 cups canned pumpkin puree
12 ounces sweetened condensed milk
1 cup sour cream or 1 cup fromage blanc
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
12 teaspoon ground nutmeg
14 teaspoon ground ginger
1 teaspoon salt
2 12 teaspoons baking powder
2 12 cups all-purpose flour
1 cup cornflour
2 eggs
12 cup raisins
12 cup dried cranberries

Directions

1

Stir together pumpkin, milk, sour cream, eggs and vanilla until blended.
2

Mix in raisins, cranberries and spices.
3

Add corn flour and blend well.
4

Mix salt and baking powder with all-purpose flour, then blend into the rest of the batter.
5

Stir until all ingredients are moistened.
6

Pour into two lightly greased loaf pans (or silicone pans that have been moistened with a little water) and place in a 375 degree oven for 45 minutes or until tester in center comes out dry.
7

If using silicone molds, let cool for at least 10 minutes before removing from the pans.