Gingerbread Pumpkin Bread

Gingerbread Pumpkin Bread

Ingredients You Need:

• 3 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup dried cranberries
• 2/3 cup orange juice
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons pumpkin spice mix
• 2 teaspoons ground cinnamon
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions:

1. Preheat oven to 325 degrees F (175 degrees C). Lightly grease 10 inch Bundt pan (or 2 loaf pans)
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add orange juice and beat until well blended. Stir in pumpkin, cranberries and spices.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Pour into Bundt pan or divide batter between the 2 prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour 15 minutes.

Mocha Chip Snowballs (adapted from previous snowball recipe)

3/4 cup margarine or butter, softened
1/2 cup sugar
1 egg
2 tsp Coffee Mixture*
2 cups flour
1 tsp salt
1 cup dark choco chocolate chips
1 cup confectioners sugar

Cream butter and sugar until fluffy.
Add egg and coffee; mix well. Add the flour and salt and mix to combine. 
Fold in chips.

Roll into 1-inch ball.  Place 1-inch apart on ungreased baking sheet.  Bake at 350 for approx. 15 minutes.  Remove to wire racks.  Cool only slightly before rolling in confectioners sugar.


*I made coffee mixture by mixing enough instant coffee with water.  I did 2 well rounded tsp of instant coffee with about 2 1/2 tsp of water.