April 8, 2008

Pumpkin Cranberry Bread

melusinehr: comment to 12/24/2007

http://www.designspongeonline.com/2007/11/in-the-kitchen-with-lena-corwin.html

This recipe uses either two standard loaf pans, or three aluminum foil loaf pans. The foil pans make it easy to give the bread as gifts.

• 1- 3 / 4 cup canned pumpkin (one small can-425g)
• 2/3 cup butter, melted (150g)
• 3 cups sugar (600g)
• 4 eggs
• 3-1/2 cups flour (455g)
• 1 tsp cinnamon (5g)
• 1 tsp nutmeg (5g)
• 1 / 2 tsp cloves (2.5g)
• 2 tsp baking soda (10g)
• 2 tsp baking powder (10g)
• 1 / 2 tsp salt (2.5g)
• 2/3 cup water (160ml)
• 1 / 2 cup chopped walnuts or pecans (60g)
• 1 cup chopped fresh or dried cranberries (120g)

Preheat oven to 350F/180C degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.