Wednesday, December 18, 2013

Pumpkin Cranberry Bread... Get Carton Smart

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.
Pumpkin Cranberry Bread #CartonSmart

The holidays are a stressful time for pretty much everyone. Around here, our lives are even more hectic because I'm working Santa photos nearly 30 hours a week, plus substitiute teaching. Some weeks I'm working 60-70 hours!

I'm definitely looking forward to vacation.

But it's not here yet. And I still have all sorts of holiday baking to do.

One of my favorite things to bake is my Pumpkin Cranberry Bread. I usually do mini loaves. Perfect for gift giving. Normally, I make my own pumpkin puree. But this year, I just didn't have the time. I really don't like the taste of canned pumpkin. At all.

When I had the chance to Become Carton Smart this year, I jumped at the chance to take a little help from the store and swap out the pumpkin puree I normally use for  photo d1d52bb8-c150-4f19-9a7c-b8c9ab3c8df3_zpsac6b75dd.jpg

I was also sent several other products I can't wait to try, including the Pacific Foods Chicken Stock which will find it's way in to my mashed potatoes. photo 795e421d-1ec8-414e-b1b8-dde8f5f23ded_zps62983f0a.jpg

And the Pacific Foods Cranberry Sauce, which I love to spread on sandwiches.  photo 62adf36b-e1dc-4d93-98c1-aa80d97a468d_zps600d562e.jpg

There are so many great things about the foods in cartons not limited to just being better tasting than cans. It's better for the environment, too!
 photo 1898ca76-3272-4baf-a8df-07abf60e15e3_zps1bf425e9.jpg

When it came down to the recipe, I couldn't tell the difference between the fresh pumpkin and the Pacific Foods Pumpkin Puree! I was super impressed.

Pumpkin Cranberry  Bread

1 carton Pacific Foods Pumpkin Puree
4 eggs
1 cup cooking oil (I used coconut...make sure to melt it first!)
2/3 cup pumpkin spice soy milk
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 C fresh Cranberries
Preheat oven to 350 degrees. Grease and flour 9 mini loaf pans.
In a large bowl, mix together pumpkin, eggs, oil, soy milk and sugar until well blended. In a separate bowl, whisk together the dry ingredients just until blended. Fold in cranberries. Pour into prepared pans.
Bake for 70-90 minutes, testing with a toothpick inserted in the center about the 70 minute mark. Cook longer if the toothpick doesn't come out clean.

Pumpkin Cranberry Bread #CartonSmart

Want to learn more about becoming Carton Smart in the kitchen? Tweet @CartonSmart and Follow #CartonSmart on Pinterest

And be sure to comment, letting me know how you are plan to replace the tins with cartons in your holiday menus and become #CartonSmart!
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linked up at: kitchen fun with my 3 sons ** weekly creative ** foodie friends friday **

1 comment:

  1. G'day! I love the combo of pumpkin and cranberry, true!
    Wish I could come through the screen and try a piece right now too!
    Cheers! Joanne
    Viewed as part of Foodie Friends Friday Anything Goes Party


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