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Pumpkin Cranberry Bread


2/3 cup shortening
2/3 qt sugar
1/2 qt cooked pumpkin
2/3 cup water
4 lg eggs
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
2 tsps baking soda
1 tsp baking powder
1/2 tsp salt
7/8 qt flour
1 cup dried cranberries

Cream shortening and sugar. Add eggs 1 at a time, mixing well. Add pumpkin and water. Combine cinnamon to flour, add to pumpkin mix. Add cranberries. Bake in 350 deg oven until a toothpick in the middle comes out clean. (Baking size depends on the loaf pan size.)

This makes a huge amount of bread - you can happily cut the recipe if you wish.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.