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Recipe: Pumpkin-cranberry Bread
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This Recipe contributed by:
Susan Livingston Innkeeper of Harborside House Bed and Breakfast in Marblehead , Massachusetts , United States

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
(Updated 02 Apr 2006)
           
         
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