LID RECIPE: PUMPKIN CRANBERRY BREAD

[Guest guest]

PUMPKIN CRANBERRY BREAD

(adapted from recipe from Gourmet)

1 cup canned solid-pack pumpkin + see NOTE (1) below +

1 cup sugar

1/4 cup water

whites from 3-4 large eggs

1/4 cup non soy vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon non iodized salt

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup picked over fresh or frozen cranberries

1) Preheat oven to 350 degrees and oil an 8x4 " loaf pan (approx)

2) In a large bowl with an electric mixer beat together pumpkin,

sugar, water, egg whites and oil.

3) Sift in flour, baking powder, salt, baking soda, & spices;

stir just until batter is smooth.

4) Stir in cranberries and spoon batter into loaf pan, spreading evenly.

5) Bake bread in middle of oven 1 hour and 15 minutes,

or until a tester comes out clean, and cool in pan on a rack 10 minutes.

Turn bread out onto rack and cool completely.

Bread may be made 4 days ahead and chilled, covered.

KATIE'S NOTES:

(1) There are several brands available; Libby's is probably the most

widely distributed.

Be sure you are buying pure pumpkin puree (ingredients: " pumpkin " only);

pumpkin pie filling often comes in a can with a similar label, and the hypo

eye is often easily fooled :-)

(2) To freeze this bread, wrap well in plastic wrap.

Obviously, you may freeze the loaf in its entirety, or you can slice it

first, freezing the individual slices.

You can also prepare this recipe in a muffin tin.