Tomorrow is the beginning of the advent which is a day I really look forward to because before December 1st, I don’t actually allow myself to participate in any sort of Christmas activities. I may need to ammend that rule in the future since the tree lighting and the SNL Christmas Special landed in November this year (we all knew the day would come). I haven’t listened to a single Christmas song, (willingly, they were playing Christmas music in Target during the summer…) put up my tree, or bought one Christmas gift (except for concert tickets) yet because I want to save all of the festivities for when they are supposed to be; during DECEMBER. If you feel the same way, then your tomorrow will also be filled with tree buying, decoration replenishing, baking supplies shopping.
I’m happy the the beginning of December falls on a weekend this year and it’s actually supposed to be pretty warm out which means I can get even more done. The only downside is fitting a tree, presents, decorations, and seasonal food into my tiny New York City apartment. If you have the same dilemma, then you’re going to want to rid your cabinets of all the ingredients that are just so-last-season so that you can make room for the snowflake sprinkles, food coloring, molasses, and 5 pound bricks of baking chocolate. This recipe should help you to clear your cabinets and fridge of all leftover Thanksgiving baking supplies and has a unique taste if you’re sick of all things resembling pumpkin pie.
2 cups fresh cranberries
2 2/3 cups of flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon of ground nutmeg
1 cup earth balance
2 cups sugar
1 tablespoon vanilla extract
6 teaspoons ener-g egg replacer mixed with 8 teaspoons of water
1 can pumpkin puree
1. Heat oven to 350 degrees. In a food processor or blender, pulse the cloves and nutmeg (if you are using whole… the more fresh ingredients used in this recipe the better!) and transfer them to a bowl. Pulse the cranberries and then zest (grate the outer skin) one orange (keep the orange) into the mixture.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, cloves, ginger, nutmeg, and cinnamon.
3. In the blender or with a hand mixer, cream together the butter (slightly melted) and sugar until fluffy. Add egg replacer mixture slowly and continue to cream.
4. Add in the vanilla, pumpkin puree, and squeezed juice from both oranges. Fold in the chopped cranberries and bake in two loaf pans for 50 minutes to an hour. You can also use 2 round cake pans and glaze it to serve it as cake, in which case, bake on 325 degrees for about 45 minutes or until your toothpick comes out clean.