Saturday, October 9, 2010

Cranberry Walnut Pumpkin Bread

Mmmmmm.... fall

A year hasn't gone by since Tia's been born that I haven't made at least 1 batch of pumpkin bread or muffins. Some years there have been several. We share them, freeze them, and eat them for breakfast and snacks.

I can't remember how many muffins you get, because I tend to make breads (of all sizes). Usually we line up a tray or two, depending on what size muffin, and just pour whatever batter is left in to make a loaf.

1 cup vegetable oil

3 cup white sugar
4 eggs
1 (15 ounce) can pumpkin puree (or 2 cups fresh)

2/3 cup water
3 1/2 c all-purpose flour

2 tsp baking soda
1 tsp baking powder
2 tsp salt

1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2  c chopped walnuts
1 c dried cranberries
Heat oven to 350 degrees Grease and flour three 7 x 3 inch loaf pans (or line muffin tins).

Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, baking soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in 3/4 cup nuts and craisins. Divide batter into prepared pans (if making muffins, fill 2/3 of the muffin cups). Finely chop the rest of the nuts, and sprinkle them on top.

Bake for 1 hour (start with 15 minutes and check with toothpick every 5 min for muffins). Cool on wire racks.

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