Posted by: reball | October 22, 2009

Pumpkin Cranberry Nut Bread



This is or at least used to be my secret recipe for the market.  It makes wonderful gifts for neighbors during the holidays and also freezes really well.  I like to wrap it in clear cellophane and tie it with a raffia bow. 
 I hope that you enjoy this as much as my friends and family always do! ~Rebekah
Pumpkin Cranberry Nut Bread
1 (15 ounce) can pumpkin puree not pumpkin pie mix
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 cups dried cranberries
1 cup chopped walnuts
Preheat oven to 350 degrees.  Grease and flour two loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven or until a toothpick comes out clean.

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