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A moist and delicious pumpkin quick bread with a sprinkling of dried cranberries and chopped walnuts. Perfect for chilly fall days!
Preheat the oven to 350°F.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Add the dried cranberries and chopped walnuts.
In a separate medium mixing bowl, whisk together the pumpkin puree, maple syrup, sunflower oil, milk, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix the batter.
Pour the batter into a nonstick 9×5 loaf pan and bake 45–50 minutes. Loaf is ready when a toothpick inserted comes out clean. Allow to cool completely before removing from the pan.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!