Pumpkin Cranberry Bread

Breads/Muffins/Coffee Cake/Scones


2/3 C. shortening
2 1/3 C. sugar
4 eggs
16 oz. pumpkin (2 cups)
2/3 C. water
3 1/3 C. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2/3 C. nuts, chopped
2/3 C. dried cranberries

Preheat oven to 350F. Grease 2 loaf pans (9"x5"x3"). Cream shortening and sugar. Add remaining ingredients and mix well. Pour into pans. Bake for 1 hour and 10 minutes or until toothpick comes out clean. Cool slightly. Loose side of bread and remove from pans. Cool before slicing. Wrap, refrigerate. Stores to 10 days.

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