From Kitchen to Table: Guest Post from Vicki at Orion Designs

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Today’s From Kitchen to Table post is a very special recipe from my friend Vicki. Vicki makes beautiful jewelry which she sells in her shop, Orion Designs. These Blue Chalcedony earrings are among my favorites.

Vicki lives in Alaska (brrrrrr) and while we have never met in person we feel like very kindred spirits. She often posts delicious recipes on her blog which I steal with abandon. The firemen appreciate her sharing her talents.  She has agreed to share a recipe for all of you today. Be sure to stop by her blog, Orion Designs, for more yummy treats and her beautiful creations.

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

This yummy recipe is perfect for the season.  The combination of these wonderful flavors will delight your taste buds!  The recipe makes 2 loaves.

Cranberry Pumpkin Bread

3 1/2 cups flour
1 2/3 cups sugar
2 tsp baking soda
2 tsp pumpkin pie spice (I substituted 1 tsp cinnamon and 1/2 tsp each of nutmeg & ground cloves)
1/4 tsp salt
2 tsp baking powder
1 16 oz can whole berry cranberry sauce ( this is an old recipe – the cans are now 14 oz!)
1 16 oz can pumpkin (I only had a 29 oz can — you can’t imagine the higher mathematics that ensued trying to figure out how much I needed — just get the right size can, please)
2/3 cup oil
4 eggs
3/4 cup chopped pecans
The recipe I had copied from who-knows-where contained no mixing directions, so I just mixed it all together in whatever order I grabbed the ingredients.  I don’t think it matters for a quick bread recipe like this one.
Anywho, turn into 2 greased loaf pans and bake at 350 for about 65 minutes.  Cool in pans for 10 minutes, then turn out of pans and cool on racks.

Doesn’t that look DELICIOUS!?!

I can’t wait to try it. I think the firemen will be getting this the next time I have to bake for them.
It’s just perfect for this time of year!

I would like to thank Vicki for sharing this recipe for everyone to take From Kitchen to Table!
Be sure to check out her lovely jewelry and her blog!

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