PUMPKIN BREAD

PUMPKIN BREAD

From the kitchen of
Harborside House
Marblehead, MA

Ingredients

HARBORSIDE HOUSE PUMPKIN BREAD

A dark moist bread with a beautiful aroma!

2 1/2 cups sugar
2/3 cup oil (canola or safflower)
1 can pumpkin (16 oz.)
4 eggs
3 1/3 cups flour
2 tsp. Baking soda
ý tsp. Baking powder
ý tsp. Salt
1 ý tsp. Cloves
1 ý tsp. Cinnamon
2/3 cup milk
2/3 cups dried cranberries (or raisins)
2/3 cup chopped walnuts (optional)

BAKE AT 300 DEGREES FOR 1 Å HOURS (check at one hour if using small pans). Cool 10 minutes before removing from pans. Freezes well.

Directions

Preheat oven to 300 degrees
Spray loaf pans (2 large or 3 small) with Pam or oil
MIX SUGAR, OIL AND PUMPKIN BY HAND OR MIXER
BEAT IN EGGS, ONE AT A TIME
SIFT DRY INGREDIENTS TOGETHER
ADD DRY INGREDIENTS TO PUMPKIN MIXTURE ALTERNATELY WITH MILK
ADD CRANBERRIES AND NUTS TO BATTER
BAKE AT 300 DEGREES FOR 1 1/4 HOURS (check at one hour if using small pans). Cool 10 minutes before removing from pans. Freezes well.

Submitted by Susan Livingston on 1/8/02.

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