Recipe(tried): Cranberry Pumpkin Bread (bread machine)

There is an awesome book by Beth Hensperger that I keep getting out of the library. It is really huge and I never make my way thru it before I need to take it back. It seems they only have one copy; it is due again today, but as usual, I just had to try one more thing before I return it to the library. After I return it today, I will reserve the book again...so it goes.

I used dried cherries (instead of cranberries), triple sec liqueur (instead of brandy), and did not bother with the extra gluten (but make sure you use a bit extra yeast). I didn't have any nut oil, so I used canola and I also added about 1/4 cup chopped pecans (at the beep, with the dried cherries and liqueur). I had fresh buttermilk, so I used 1/3 cup buttermilk and 1/3 cup water. The dough was really stiff, but after the beep and the other ingredients got added, it loosened up considerably.

It is almost all gone now (9:45 AM), and I just made it yesterday evening! I will be for sure making this again soon, maybe even with the cranberries, who knows?

Cheers!

Carolyn!

CRANBERRY PUMPKIN BREAD
Makes a 1 1/2 pound loaf

2/3 cup dried cranberries
2 tablespoons brandy
2/3 cup water
1/3 cup pumpkin puree
2 tablespoons nut oil
3 cups flour (I used 1/5 cups unbleached white, and 1 1/2 cups whole wheat)
3 tablespoons light brown sugar
2 tablespoons dry buttermilk (dry buttermilk powder)
1 tablespoon gluten
1 1/2 teaspoons salt
1 1/2 teaspoons pumpkin pie spice or apple pie spice
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)