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
¼ tp. ground cloves
½ tp. ground ginger
1 tp. cinnamon
2 tp. baking powder
½ tp. salt
1 ½ cups sugar
1 ¾ cups pumpkin puree (15-oz. can)
½ 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.
RETURN TO RECIPE