Pumpkin Cranberry Bread

Now that I've posted how to cook pumpkin, here's a delicious quick bread to make with the pulp. This recipe uses fresh cranberries, which are easy to find this time of year. Beware of dried cranberries, by the way - you won't find any that don't have added sugar, since the berry is so sour. Incidently, cooked butternut squash substitutes perfectly for pumpkin.
  • 2 eggs, beaten slightly
  • 1-1/2 c honey
  • 1/2 c vegetable oil
  • 1-1/4 c cooked, drained pumpkin
  • 2-1/2 c flour
  • 1 c chopped fresh cranberries
  • 1 T pumpkin pie spice*
  • 1 t baking soda
  • 1/2 t salt
Preheat oven to 350 degrees, grease two loaf pans. Mix the first 4 ingredients in one bowl, and the remaining dry ingredients and cranberries in a second bowl. Add the wet to dry, mixing just to moisten thoroughly. Bake 1 hour.

* See my Ingredients in the right column for directions to mix your own Pumpkin Pie Spice