Thanks, Jenny! Here's one for you in return. I got it from "Cookin' Up
Country Breakfasts" from Reiman Publications. The recipe was submitted by
Kathryn Detweiler.
Thanksgiving Bread
2 eggs
2 cups sugar
1 cup cooked or canned pumpkin
1/2 cup vegetable oil
2 1/4 cups all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped fresh or frozen cranberries
In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well.
Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon
into two greased 8 1/2 X 4 1/2 inch loaf pans. Bake at 350F for 50-55
minutes, or until bread tests done. Cool in pans 10 minutes before removing
to wire racks.
Note: on a whim, I added about a cup of pecan halves to this along with
the cranberries. It was delicious--very "autumn-y."
"Bake something; you'll feel better." (Peter Fresulone, quoted by Nick
Malgieri in "How To Bake.") Ain't it the truth?
Kris