4 cups sugar
5 cups unbleached all-purpose flour
4 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
1 cup chopped walnuts (optional)
1 cup canola oil
29 ounces pumpkin (1 large can)
14 ounces whole cranberry sauce (1 small can)
Preheat oven to 350 degrees F for loaf pans or 400 degrees F for muffin tins.
In a large bowl, stir together dry ingredients. Mix in oil, pumpkin and cranberries, stirring well to form a thick batter.
Oil and lightly flour three 9 x 5-inch loaf pans or muffin tins, and fill with batter. Bake for 1 hour to 1 hour, 15 min. For muffins, bake 25 minutes. When done, toothpick inserted in the center should come out clean. Cool slightly and remove from pans to wire rack.
Makes about 3 loaves or 24 muffins.
From Hobby Farm Home magazine, Nov./Dec. 2010, p. 35-36.
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