Holiday Recipe--Pumpkin Cranberry Nut Loaf

Pumpkin Cranberry Nut Loaf

Dry Ingredients
3 Cups all Purpose flour
1 Tablespoon Cinnamon
1 1/2 tsp. Ginger
3/8 tsp ground cloves, I grind these from whole for a nice flavor
2 tsp baking soda
1 1/2 tsp salt
3 cups Sugar
1 can (15 ozs.) 100% Pumpkin
4 Large eggs
1 cup vegetable oil
½ cup orange juice
1/2 12 oz. bag fresh cranberries
1 ½ cups nuts (pecan or walnut) chopped


Preheat oven to 350 degrees. Grease and wax paper 2 8X4 and 1 9 X 5 loaf pans. Makes 8 mini loaves.
Blend dry ingredients. Set aside.
Combine sugar, pumpkin, eggs vegetable oil and orange juice. Beat until just blended. Add flour mixture. Stir until just moist.
Fold in cranberries and nuts.
Bake for 65 minutes.
Bake mini loaves for 45 minutes

Notes: Divide 12 oz. Package of cranberries in half for each recipe.
Wrap in saran wrap and then place in cellophane paper. Tie up with 2” wire in gold ribbon and wrap gift pick or holly around the gathered cellophane. Complete with bow of ribbon. The piece of ribbon needs to be three times the length of the loaf. The square of cellophane needs to be just short of square.

This has become one of the "heritage" recipes in our family. I have made cookbooks for my nieces and nephews and as they marry they get all the recipes and notes with memories of times we shared the food!