Diane's Pumpkin Bread
This is Chris’s favorite holiday bread. They have this bread from Thanksgiving to Christmas and like it for breakfast, for dessert or snack. Chris especially likes it with butter.
Makes two loaves
Ingredients:
1 ¾ cup sugar
3 cup all-purpose flour
1 cup vegetable oil
½ tsp salt
3 eggs (at room temperature)
½ tsp baking powder
14.5 oz can of pumpkin*
1 tsp baking soda
¾ cup dried cranberries
1 tsp cinnamon
¾ cup walnut pieces
1 tsp nutmeg
½ tsp ground cloves
Instructions:
Preheat oven to 325°F. Spray bottom only of two loaf pans. Stir dry ingredients together in a large mixing bowl. Add remaining ingredients except cranberries and walnuts. Beat on medium speed for 2-3 minutes. Stir in fruit and nuts until just combined. Divide batter equally between the prepared pans. Bake for 60 minutes or until a toothpick comes out clean when inserted in the center. Let loaves cool in pans on a rack for 20 minutes. Remove from pans and let cool completely before slicing.
*Do not use pumpkin pie filling. Equivalent to 1-3/4 c. puree if you make your own.