Still Cooking!

After about a 2 month lapse, I finally have a second to jump back on here and let you know that I'm still here and still cooking. I haven't had near as much time so the recipes are a little quicker ones, but I've been finding a little time to make dinner and bake some bread and so on. My 1 1/2 month old makes things a little more challenging, but we are so blessed with a baby that is really good overall. She is such a cutie...its just been an adjustment having an infant in our house. A very good adjustment though!

Before she was born, I actually made a few loaves of this bread and stuck them in the freezer. They turned out very tasty and are a perfect fall quick bread for breakfast or dessert!

Cranberry Pumpkin Bread From Better Homes and Gardens Best Recipes Cookbook

4 cups flour
2 T baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 cups sugar
2 cups canned pumpkin
4 eggs
1/2 cup cooking oil
2 cups coarsely chopped cranberries
1/2 cup chopped toasted almonds (omitted since I didn't have on hand)
1 recipe Vanilla Icing (optional-also omitted)

Grease 2 9x5" loaf pans; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, and ginger; set aside. In a large bowl combine sugar, pumpkin, eggs and oil. Add flour mixture to pumpkin mixture; stir until just moistened. Fold in berries and almonds. Pour batter into prepared pans. Bake in a 350 degree oven for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool. Drizzle with vanilla icing if desired before serving.

Vanilla Icing:
In a small bowl stir together 1/2 cup powdered sugar and 1/2 tsp vanilla. Stir in enough milk (1-2 tsp) to make icing of drizzling consistency. Makes 1 cup.