Pumpkin Walnut Bread



2 cups all purpose flour

3/4 teaspoons baking soda

1/2 teaspoons ground cinnamon

1/4 teaspoons allspice

1/4 teaspoons ground cloves

1/4 teaspoons ground ginger

1/4 teaspoons salt

2 large eggs

1/3 cup water

1-1/2 cup sugar

1 cup canned pumpkin puree

1/2 cup vegetable or canola oil

1 teaspoons vanilla

1 cup walnuts, chopped

1/2 cup dried cranberries or raisins


Preheat oven to 350F. Using non-cooking spray, Coat a 9x5 inch loaf pan.

In a large bowl whisk together first 7 ingredients.

In a medium bowl whisk the eggs and water. Add the sugar and blend well. Add the pumpkin puree, oil and vanilla and blend well to combine. Add the pumpkin mixture to the dry ingredients, whisking until smooth. Add the walnuts and cranberries and stir until evenly distributed. Pour the batter into the prepared pan and bake for 55-65 minutes, or until firm to the touch and a tester comes out clean. Transfer to a rack to cool.



1 loaf


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