Vivian shares her Cranberry Pumpkin Bread.

This weekend Vivian and I made Cranberry Pumpkin Bread for her to take to school. Her teacher sent me an email with these pictures this morning.

Thank you so much for the pumpkin bread. Vivian sliced, then toasted it for everyone. All of the kids and adults had to taste a small bite; three students found out they like pumpkin bread! Johnny, Matthew and Ann Maris, our peer tutor, all discovered they aren't as picky as they thought. Johnny had two slices! Vivian put the oven mitt on her right hand thus wanting to use the left to serve. It was a good exercise for her left arm. I did help her maneuver the spatula under the bread but after that she independently place it on each napkin. It was a great activity for the class.



I've posted about my Cranberry Pumpkin Bread here previously, but here is the recipe again:



Cranberry-Pumpkin Bread

2 eggs
2 c sugar
½ c vegetable oil
1 c pumpkin
2¼ c flour
1 T pumpkin pie spice
1 t baking soda
½ t salt
1 c fresh cranberries, roughly chopped

Combine eggs, sugar, oil and pumpkin and mix well. Sift together flour, spice, soda and salt. Make a well in the center of the dry ingredients and pour in pumpkin mixture. Stir just until ingredients are moistened. Stir in cranberries. Pour into greased and floured loaf pans (2 large or 4 small). Bake at 350° for an hour (large pans) or 40-45 minutes (small pans). Turn out onto wire rack and allow to cool.