3 3/4 c. all-purpose flour
3 c. sugar
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
1 (15 oz.) can solid-pack pumpkin
1/2 c. vegetable oil
2 c. fresh or frozen cranberries, thawed
1 c. chopped walnuts
In large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, beat eggs, pumpkin and oil. Stir into dry ingredients. Fold in cranberries and walnuts. Spoon into two greased 9x5 loaf pans. Bake at 350º for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack, cool completely.
For an extra special treat, serve bread with honey cinnamon butter. Simply blend 1 c. softened butter with 1/2 c. of honey and 1 tsp. cinnamon.
Deborah Stanley - Edinburg, VA