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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From TOH Quick Cooking Nov/Dec 2004. Ingredients:
2 1/4 cups all-purpose flour |
2 cups sugar |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
2 eggs |
1 cup canned pumpkin |
1/2 cup vegetable oil |
1 cup chopped cranberries (fresh or frozen) |
3/4 cup miniature semisweet chocolate chips |
Directions:
1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt, ginger, nutmeg and cloves. Combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips.
2. Transfer to two greased and floured 8 x4 x2 inch loaf pans. Bake at 350 degrees for 50-55 minutes or until a pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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