Pumpkin Cranberry Tea Bread
Ingredients:
2 1/2 cup sugar
1 1/2 tsp salt
3 1/2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp clove
1/4 tsp. ginger
2/3 cup vegetable oil
1 cup water
4 eggs
2 cups pureed pumpkin
2 tsp. vanilla
1 cup cranberries
3/4 cup chopped walnuts
1 1/2 tsp salt
3 1/2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp clove
1/4 tsp. ginger
2/3 cup vegetable oil
1 cup water
4 eggs
2 cups pureed pumpkin
2 tsp. vanilla
1 cup cranberries
3/4 cup chopped walnuts
Directions:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the sugar, salt, flour, baking soda, baking powder, and spices.
- In a separate bowl, beat together the oil, water, and eggs. Add the pumpkin and vanilla.
- Mix the wet ingredients into the dry ingredients, stirring until well mixed. Gently stir in the cranberries and walnuts.
- Grease and lightly flour bread pans (2 full-sized bread pans or 6 mini tea bread pans). Bake for 40-50 minutes for full sized, 20-30 minutes for tea bread, or until top is golden brown and has cracked. Cool for 5 minutes, remove from pans, and cool completely on wire racks before slicing.