THE WEEK IN RECIPES

CRANBERRY PUMPKIN BREAD

3 cups all purpose flour

• 2 tsp baking powder
• 2 tsp baking soda
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 2 cups canned pumpkin puree
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 4 large eggs
• 1/4 cup vegetable oil 
• 1 2/3 cups buttermilk
• 1 large handful (or whatever amount you like) fresh cranberries

Preheat the oven to 350 degrees.  Grease two 81/2 by 41/2 inch loaf pans, set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine pumpkin puree and both sugars.  Mix on med. until well combined.  Add eggs and oil, mix until combined, scraping down the bowl.  With the mixer on low, add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour.  Gently stir in cranberries with a rubber spatula.

Divide the batter between the prepared pans.  Place the pans on a baking sheet.  Bake, rotating the sheet halfway through, until a cake tester comes out clean, 55 to 60 minutes.  Remove loaves from pans and cool completely.

RUSTIC CRANBERRY ORANGE TART

• 1 stick butter
• 1/2 cup powdered sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla
• 1 egg
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 1/2 cups flour
• 1/4 tsp salt 
• 1 cup good orange marmalade
• 1 generous handful of fresh cranberries, cut in half
• 3/4 cup chopped walnuts
• 1/4 cup rolled oats
• 1 small orange, sliced thin, seeds removed

Preheat oven to 350.  Cream the butter with the sugars until light and fluffy.  Add vanilla and egg, beat until smooth, then add dry ingredients except nuts and cranberries.

Set aside approx. 3/4 cup of the dough and press the rest evenly into a 9 inch pie pan.  Spread the marmalade over the top.  Add the cranberries.  Mix the reserved dough with the nuts and oats and crumble it over the top.  Decorate the tops with the orange slices.  

Bake until lightly browned on top, about 40 minutes.  Let cool, then cut into wedges.

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