Directions:
Preheat oven to 300 degrees
Spray loaf pans (2 large or 5 small) with Pam or oil
Ingredients:
2 cups sugar
2/3 cup oil (canola or safflower)
1 can pumpkin (16 oz.)
4 eggs
3 1/3 cups flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. Cloves
1 tsp. Cinnamon
2/3 cup milk
2/3 cups dried cranberries (or raisins) 2/3 cup chopped walnuts (optional)
Directions:
MIX SUGAR, OIL AND PUMPKIN BY HAND OR MIXER. BEAT IN EGGS, ONE AT A TIME. SIFT DRY INGREDIENTS TOGETHER. ADD DRY INGREDIENTS TO PUMPKIN MIXTURE ALTERNATELY WITH MILK. ADD TO BATTER.
BAKE AT 300 DEGREES FOR 1 º HOURS (check at one hour if using small pans). Cool 10 minutes before removing from pans. Freezes well. Enjoy!! Susan Livingston
2 c unbleached all-purpose flour
1 c white sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp/ ground cloves
¼ cup plus 1 TBsp strong coffee, cooled
1 TBsp plus 1 tsp. milk
1large egg
1 tsp. vanilla
1 ¼ c semi-sweet chocolate chips
¾ c walnuts (or almonds or pistachios)
¾ c dried cranberries
Heat oven to 350 degrees.
In large mixing bowl, blend dry ingredients well
In small bowl, whisk liquids together; add to dry ingredients, mixing until moist, adding more drops of coffee if necessary.
Add chips, nuts, and cranberries
Turn onto well-floured flat surface and form ½” x 3 ½” flat logs.
Grease and flour cookie sheet
Bake about 20 minutes; let cool
Cut into ½’ slices, lay cut side down on cookie sheet
Reduce heat to 300
Bake 6-8 minutes one side (OR each side for harder biscotti)
