“You don’t always have to be doing something. You can just be, and that’s plenty.”– Alice Walker
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Christmas 2023 was far from typical… small family gathering delayed by Covid, no snow, followed by a nasty flu bug in the new year. We are finally starting to feel better again, but still plagued by nausea and weakness, lack of energy. This, too, shall pass… a good time to just be.
RECIPE OF THE WEEK
A member of our Breakfast Club gifted us with delicious cranberry-pumpkin bread last year. When we got another loaf this year I knew I had to share the recipe… thank you, Barb!
NORTHLAND CRANBERRY-PUMPKIN BREAD
- 4 eggs
- 3 cups sugar
- 3 3/4 cups flour
- 1 teaspoon salt
- 2 cup fresh cranberries, whole
- 1/2 cup vegetable oil
- 16-ounce can pumpkin
- 2 teaspoons baking soda
- 1 1/3 tablespoons pumpkin pie spice
- 1 cup nuts, chopped
Preheat over to 350 degrees F.
In a large mixing bowl, beat eggs. Add oil and mix.
Blend in sugar and pumpkin.
In a separate bowl sift together dry ingredients.
Add to pumpkin mixture.
Fold in cranberries and nuts.
Pour into 2 greased 9x5x3″ loaf pans or 3 regular muffin pans that make 12 each. Bake at 350 degrees for 75 minutes for loaves, or 20-30 minutes for muffin pans, or until toothpick inserted incenter comes out clean.
Cool 5 minutes, then remove from pans to continue cooling.