Ghost Gwendolyn's Pumpkin Cranberry Bread

It was a dark and stormy night and the wind was howling outside the small clapboard-sided cottage high on the cliff overlooking Sherwood Forest B&B. Gwendolyn was baking her traditional Pumpkin Cranberry Bread that she always brought down to the big house for the first night of the Festival of the Dead. It was her favorite, and she knew those below would love it. Alas, this time, Gwendolyn never showed, and she was never seen again. The windows in her small cottage are said to glow on the eve of the festival, and though unexplainable, a loaf of freshly baked bread appears in our kitchen the next morn.


2 1/4 cups flour
tp. ground cloves
tp. ground ginger
1 tp. cinnamon
2 tp. baking powder
tp. salt
2 eggs
1 cups sugar
1 cups pumpkin puree (15-oz. can)
cup vegetable oil
1-cup fresh or dried cranberries


Combine first 6 ingredients in a bowl and stir to blend. Combine eggs through oil in a bowl and beat on low speed until smooth. Add the flour mixture, and then stir in cranberries. Pour into 1 large and 1 small loaf pan and bake at 325 degrees for 1 hour (large loaf) and 35 minutes (small loaf)-or until knife inserted comes out clean. May be frozen. Serves 10-15.




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