DH said to toss this recipe (he does not like pumpkin) but before I do, ............
Pumpkin-Cranberry Nut Bread
4 cups sugar
1 cup vegetable oil
3 eggs
2 (16oz.) cans pumpkin
5 cups flour
1 TB. baking soda
2 tsp. cinnamon
2 cups chopped walnuts
2 cups cranberries, coarsely chopped
1. Preheat oven to 350 degrees.
2. In a large bowl beat together the sugar and oil. Add the eggs and beat again. Mix in the pumpkin. In a separate bowl combine the flour, baking soda and cinnamon. Add the flour mixture to the pumpkin mixture and blend well. Stir in the nuts and cranberries.
3. Spoon into 3 greased and floured bread pans and bake at 350 for about 1 hour. As with any recipe using pumpkin, check to be sure the center of the bread is done before removing from the oven. When done, turn out of the pans onto cooling racks and cool completely before slicing.
Source: Adams Inn-Washington, D. C.
Pumpkin-Cranberry Nut Bread
4 cups sugar
1 cup vegetable oil
3 eggs
2 (16oz.) cans pumpkin
5 cups flour
1 TB. baking soda
2 tsp. cinnamon
2 cups chopped walnuts
2 cups cranberries, coarsely chopped
1. Preheat oven to 350 degrees.
2. In a large bowl beat together the sugar and oil. Add the eggs and beat again. Mix in the pumpkin. In a separate bowl combine the flour, baking soda and cinnamon. Add the flour mixture to the pumpkin mixture and blend well. Stir in the nuts and cranberries.
3. Spoon into 3 greased and floured bread pans and bake at 350 for about 1 hour. As with any recipe using pumpkin, check to be sure the center of the bread is done before removing from the oven. When done, turn out of the pans onto cooling racks and cool completely before slicing.
Source: Adams Inn-Washington, D. C.