INGREDIENTS:

1 cup canned or cooked pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter or margarine — melted
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

DIRECTIONS:

In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter.
Combine dry ingredients; stir into pumpkin mixture. fold in walnuts and cranberries.
Pour into a greased 9×5x3″ loaf pan.
Bake at 350 degrees for 70 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes; remove to a wire rack to cool completely.
This recipe for Cranberry Pumpkin Bread serves/makes 1 loaf.

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