October, 2008 - Volume 9, Issue 12



Harvest Pumpkin Bread with Dried Cranberries and Walnuts



Save one of those plump pumpkins for this delicious recipe! A delicious breakfast bread.

	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

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.