Pumpkin Quick Bread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

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
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 1/2 cups all-purpose flour
• 1 cup cornflour
• 2 eggs
• 1/2 cup raisins
• 1/2 cup dried cranberries

Recipe

• 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.