"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jessie’s Pumpkin Cranberry Bread Recipe

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This recipe for Jessie’s Pumpkin Cranberry Bread, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 slightly beaten eggs
2 scant cups sugar (raw sugar is best)
1 big cup pumpkin + a little more
2-1/2 cups flour (Jessie uses whole wheat)
1 teas baking soda
1/2 teas salt
1 cup chopped cranberries
1 teas cinnamon (heaping)
1/2 teas ground ginger
1/2 teas nutmeg
Dash allspice, 1/8 to 1/4 teas clove
1/2 cup oil (or 1/4 cup applesauce, pureed with a couple of tablespoons oil. Add more applesauce and oil to equal 1/2 cup. It will be thick.)

Directions:
Directions:
Combine eggs, sugar, oil/applesauce, pumpkin, and mix well. Combine flour, spices, baking soda, and salt in a large bowl. Add pumpkin mixture to dry ingredients and stir until all dry ingredients are moistened. Stir in cranberries and add coarsely chopped nuts. Spoon batter into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean Yield 2 loaves.





Personal Notes:
Personal Notes:
Jessie made this bread and brought it over every Thanksgiving all the time they were in college in Helena. It's a wonderful addition to your thanksgiving feast or just to eat and enjoy in the fall.

 

 

 

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