| Pumpkin Cranberry Bread
1 cup of canned solid-pack pumpkin
1 cup of sugar
1/4 cup of water
2 large eggs
1/4 cup of vegetable oil
2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
ground cloves
1 cup of picked-over fresh or frozen cranberries |
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Preheat oven to 350ºF. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly. Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.
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