Leslie's Cranberry-Nut Pumpkin Bread (Makes 2 loaves)
3/4 cup butter 2 1/2 cups sugar 4 eggs 16 oz. can pumpkin 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
