Pumpkin Cranberry Bread

This recipe uses either two standard loaf pans, or three aluminum foil loaf pans.

• 1- 3 / 4 cup canned pumpkin (one small can)
• 2/3 cup butter, melted
• 3 cups sugar
• 4 eggs
• 3-1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 / 2 tsp cloves
• 2 tsp baking soda
• 2 tsp baking powder
• 1 / 2 tsp salt
• 2/3 cup water
• 1 / 2 cup chopped walnuts or pecans
• 1 cup chopped fresh or dried cranberries

Preheat oven to 350F degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.

Recipe via DesignSponge