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SWEET BREAD - Pumpkin Cranberry Bread
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| Pumpkin Cranberry Bread Gourmet | November 1996 (3.5 Stars) Yield: Makes 1 loaf | |
| 1 cup | canned solid-pack pumpkin |
| 1 cup | sugar |
| 1/4 cup | water |
| 2 large | eggs |
| 1/4 cup | vegetable oil |
| 2 cups | all-purpose flour |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | ground cinnamon |
| 1/4 teaspoon | ground ginger |
| 1/8 teaspoon | ground cloves |
| 1 cup | picked-over fresh or frozen cranberries |
Preheat oven to 350° F. 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.
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