Holiday Sweets

A gift of sweets is not about quantity it's about giving the gift of your time, love and a fabulous treat!  Adding the flare of a piece of linen embellished with crochet trim (433-38-10 Natural) and a velvet ribbon (PV14 - RED) bow will make your home baked goodies and dollar store shaker feel like a gift from a boutique bakery.
For more great Holiday Treat packaging ideas visit May Arts plus you could win free ribbon!

2 prizes of 1 spool each.  That’s 2 chances to win!  

What you have to do: comment on the May Arts Blog. 

the Ribbon Lady will announce the winners on Monday December 15th.

Cranberry Pumpkin Bread with White Chocolate Chunks

Makes one 9 – inch

Prep Time 10 minutes

Cook Time: 45 - 55 minutes

2          cups all-purpose flour

1          tsp baking soda

1          tsp baking powder

2          tsp pumpkin spice

½         tsp salt

1          (15 oz ) can pumkin

1          cup sugar

8          tablespoons (1 stick) butter, melted and cooled

2          large eggs

2          teaspoons vanilla extract

1          cup craisens

1          cup white chocolate chunk

11.      Heat the oven to 350 degrees.  Coat a 9 x 5-inch loaf pan with vegetable oil spray.

22.      Whisk the flour, baking soda, baking powder, pumpkin spice and salt together in a large bowl. Whisk the pumpkin, sugar, melted butter, eggs and vanilla together in a separate bowl until frothy.

33.      Gold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Fold in the craisens and white chocolate chunks.

44.      Scrape the batter into the prepared pan. Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45-55 minutes.

55.      Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

To adapt to the smaller loaf reduce cooking time to about 30 minutes, depending on loaf size check at 25 minutes.

Happy Baking!