Harvest Pumpkin Bread with Dried Cranberries and Walnuts
2016-02-16 14:12:41
Save one of those plump pumpkins for this delicious recipe! A delicious breakfast bread.
Ingredients
- 1 medium pumpkin (Try Baby Pam, Lumina or Cinderella)
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 cups flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 3/4 c dried cranberries
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 400 degrees. Cut pumpkin into quarters, place in baking dish with 1" water, and bake
- for 1 hour, or until soft. Remove seeds and skin and puree pumpkin. Reduce oven to 350. Blend eggs, sugar, and oil, and add 2 cups of pumpkin puree. (Freeze any excess for future use.) Combine dry
- ingredients and gradually add to egg mixture. Lightly oil and flour two loaf pans, and divide batter
- evenly between them. Bake for one hour. Options: Substitute any cooked winter squash for pumpkin. Substitute any of the following for up to 1.5 cups total—raisins, currants, chopped dried apricots,
- pecans, shelled sunflower seeds, or pumpkin seeds, and up to 1/2 cup crystallized ginger, finely chopped.
Newcastle Produce https://newcastleproduce.com/