Updated Sunday, April 21st, 2002
Yield: 2 large loaves or 3 small loaves
The sweet tang of cranberries combines with the richness of pumpkin to create this delightful pumpkin bread. Recipe from the Harborside House in Marblehead, Massachusetts.
Mix sugar, oil, and pumpkin by hand. Beat in eggs one at a time. Sift dry ingredients together, and mix into pumpkin mixture alternately with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans. Bake at 300 degrees for 1 hour and 15 minutes (check at 1 hour if using small loaf pans). Cool for 10 minutes before removing from the pans.
In this issue: Summer Off the Beaten Path
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