Sunday, November 23, 2008

Cranberry-Nut Pumpkin Bread

(Makes 2 loaves)
3⁄4 cup butter
2 1⁄2 cups sugar
4 eggs
16 oz. can pumpkin (pure pumpkin, not pumpkin filling)
2/3 cup water
3/ 1⁄2 cups unbleached flour
2 tsp. baking soda
1 1⁄2 tsp. salt
1 1⁄2 tsp baking powder
1 tsp. cinnamon (I use 1 1⁄2 tsp.)
1 tsp. ground cloves
2/3 cup chopped nuts (I use walnuts)
1⁄2 cup of dried cranberries
In large bowl cream together butter, sugar and 2 eggs. Add remaining eggs, one at a time, beating thoroughly. Next, stir in pumpkin and water.
In separate bowl combine all remaining ingredients (except nuts and cranberries) and mix well. Add to pumpkin mixture, a little at a time, and stir until batter is thoroughly blended. Fold in the nuts and cranberries. Spoon batter into 2 greased and floured loaf pans.
Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center, comes out clean. Cool about 15 minutes before removing from loaf pans.

Recipe by: Leslie Gonzales

Happy Thanksgiving!

5 Comments:

At 12:19 PM, Blogger OldOldLady Of The Hills said...

This sounds quite Scrumptious, Lucy!
A VERY HAPPY THANKSGIVING TO YOU, my dear!

 
At 5:22 PM, Blogger Jim said...

Lucy, put the coffee pot on, I'm coming over! That sounds really good, pumpkin is my favorite vegetable.
I might substitute chips, chocolate or butter scotch, because I am not supposed to eat nuts or seeds.
Do you think that would work?
..

 
At 7:02 PM, Blogger Jess said...

This sounds wonderful...

Hope you have a great holiday full of blessings.

Love, Jess

 
At 11:01 AM, Blogger Putz said...

the problem with food storage....my wife has just thrown away four or five loafs of suininny squash bread from the freezer...my boy nibbles at it puts it back and then nobody touches it...also we have thrown way some vacumn packed stuff we didn't rotate that was 50 years old..it is problably still GOOD

 
At 11:02 AM, Blogger Big Dave T said...

I'm down with anything pumpkin--bread, muffins, donuts, cheesecake. Especially cheesecake.

 

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