onemoe

I love pumpkin, cranberries, walnuts

This recipe calls for one loaf but I usually double mine. I had a large can of pumpkin so I used 2 cups, so that left 1 cup, so I bought another can for one cup to make another 2 and that left 2 cups for another two.

Serves 8
cooking time 1hr 10 min
Oven 350F loaf pan 9x5x3

1 cup canned or cooked pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup melted butter or margarine

2 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger

1 cup chopped walnuts
1 cup fresh or frozen cranberries

In larger bowl- beat pumpkin, sugar,milk,eggs and butter.

In another bowel bowl combine dry ingredients, then stir into pumpkin mixture

Fold in walnuts and cranberries

Pour into greased loaf pan and bake.

amma

Thank you :D:D:D
You can freeze the extra pumpkin for the next time too :wink:

Cyn

Sounds yummy!

shequilts

'Sounds better than the one I've used. I'll try it.

sewwhat85

sounds good

mommamac

just added fresh cranberries to my grocery list - sounds yummy

CarrieAnne

thanks!

luvstitches

I have dried cranberries...is that okay to use?
Thanks for sharing this recipe for I have a large can of pumpkin, walnuts, cranberries to use up from my Christmas baking.
Nancy

Simple Pleasure

I freeze leftover pumpkin all of the time. Once defrosted, you will notice liquid has risen to the top...I just pour this off. The texture of the pumpkin will have a bit of a different appearance, but this does not change the quality of your finished product!
Hope this helps...
Busy Hands...Happy Heart
Patricia

onemoe

I think you need the moisture of the fresh and frozen cranberries.
I make the loaves and then freeze them.