Thursday, October 25, 2012

Cranberry Pumpkin Bread

6 eggs
3 cups pumpkin puree (one large can)
11/2  cup oil
5 cups sugar
6 cups flour
3Tbsp pumpkin pie spice (cinnamon, nutmeg, cloves, ginger)
3 tsp baking soda
1 tsp salt
4 cups cranberries, fresh, then chopped in food processor

Preheat oven to 350
In a bowl combine eggs, pumpkin puree, cranberries and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 3 big loaf pans. Bake for 50 minutes and insert knife to see if done.

This is a big batch, can halve easily. Freezes great! And it's SOOOOO good! I also used one cup of oats in place of a cup of flour...just to make it more nutritious ;-) When I'm not giving as a gift, I'll use wheat flour as well. For more of a tang, you can also grate in some orange peel, and substitute 1/2 c. orange juice for two eggs.