Happy Thanksgiving to you!

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muffins on vintage hotel silver tray from the Belmont New York

This is the best recipe and I wanted to share it with you!
It is the ultimate taste of Fall. Sweet with a burst of tart from the cranberries!
I've been making this recipe for about seven years now. I believe it was from a cooking magazine, but I have tweaked it along the way.
I've made it several times over the last couple of months, each time sharing some with neighbors who have both commented "they were the best muffins I've ever had!"

Pumpkin Cranberry Nut Bread/Muffins
(this recipe makes two 9 x5 loaves or 3 dozen muffins)

3 cups all-purpose flour
1 Tablespoon cinnamon
1 1/2 teaspoon ground ginger
3/8 teaspoon ground cloves (3/8t. is = to a slightly rounded 1/4 t.)
2 teaspoon baking soda
1 1/2 teaspoon kosher salt

2 1/2 cups sugar
1/2 cup butter
1/2 cup vegetable oil
4 large eggs
1 can 100% pumpkin (15oz.)
1/2 cup freshly squeezed orange juice
zest of one orange

3 cups cranberries (if using frozen cranberries, add frozen directly to mixture)
2 cups chopped Pecans (I use a large chop, as opposed to fine)

Preheat oven to 350.
Grease two 9 x 5 inch loaf pans OR line muffin pans with cupcake liners.
Blend dry ingredients. Set aside.
Creme sugar and butter.
Add eggs (one at a time), orange juice, pumpkin, vegetable oil.
Add dry ingredients, blending until just moist.
Fold in cranberries and pecans.
Bake: 1 hour and 15 minutes to 1 hour 25 minutes (or when cake tester comes out clean) for loaves,
or 30 - 35 minutes for muffins.



Happy Thanksgiving!