* Exported from MasterCook *
Bread, Cranberry Pumpkin
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruits
Amount Measure Ingredient -- Preparation Method
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4 eggs
2/3 cup water
1 cup vegetable oil
16 ounces canned pumpkin
3 cups whole wheat flour -- or 3-1/2 c. all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon ground cloves
2 cups cranberries -- whole or chopped
Beat the eggs in a large mixing bowl. Add the water, oil and pumpkin,
and mix until well blended. Sift the flour, sugar, baking soda, salt,
cinnamon, nutmeg and cloves together. Add the flour mixture to the
egg mixture gradually, mixing until the batter is well blended. Stir
in the cranberries. Divide the batter among 3 well-greased 4x8" loaf pans.
Bake at 350 F for 1 hour or until a wooden pick inserted in the
center comes out clean. Let the bread cool in the pans on wire racks.
Yield: 3 loaves (18 servings)
Description:
"Word is out about how moist and yummy it is.."
Source:
"keepsakequilting.com"
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Per Serving (excluding unknown items): 292 Calories; 14g Fat (40.8%
calories from fat); 4g Protein; 40g Carbohydrate; 4g Dietary Fiber;
47mg Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : The recipe is from the out-of-print Keepsake Quilting
Cookbook published as a charitable fund-raiser in 2001.