Cranberry Walnut Pumpkin Bread

By Monica on October 5th, 2007

It’s the obligatory October pumpkin post! Truth be told, I found 1 pound bags of fresh cranberries at the grocery store reduced to 25¢. Don’t look at me like that; you know you would have purchased a dozen bags too.

2 cups whole cranberries, coarsely chopped
1/2 cup chopped walnuts
1 1/2 cups flour
1/4 cornmeal
3/4 cup sugar
1/4t salt
1t baking soda
1/4t baking powder
1/2t ground ginger
1/2t cinnamon
1/2t ground cloves
1 cup canned pumpkin puree
5T vegetable oil
3T water

Preheat oven to 350°F.

Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves. In another large bowl, mix the pumpkin, oil, and water. Gradually stir the dry ingredients into the wet, mixing well. Add the chopped cranberries and walnuts.

Pour mixture into a lightly greased loaf pan, and bake for 55 minutes.