This recipe was originally published more than 20 years ago in Kathleen King's first book, "Kathleen's Bake Shop Cookbook." Since then, she continued to change this bread, recently adding fresh cranberries.
|Butter (for the pans)|
|Flour (for the pans)|
|1||cup vegetable oil|
|2||cups mashed fresh pumpkin or 1 can (16 ounces) solid-pack pumpkin|
|2||teaspoons baking soda|
|1||teaspoon ground cinnamon|
|1||teaspoon ground cloves|
|1||teaspoon ground nutmeg|
|1/2||teaspoon ground allspice|
|1||cup chopped walnuts|
|1||bag (12 ounces) fresh cranberries|
1. Set the oven at 350 degrees. Butter two 9-by-5-by-3-inch loaf pans. Line the bottoms with a piece of parchment paper cut to fit them. Butter the paper and dust the pans with flour, tapping out the excess.
2. In an electric mixer, beat the vegetable oil and sugar until smooth. Add the eggs, one by one.
3. Blend in the pumpkin and water until incorporated.
4. With the mixer set on its lowest speed, add the flour, baking soda, salt, cinnamon, cloves, nutmeg, and allspice. When the batter is smooth, remove the bowl from the mixer stand.
5. With a large spoon, stir in the walnuts and cranberries. Divide the batter evenly between the pans.
6. Bake the cakes for 1 hour, or until the centers spring back when pressed lightly with a fingertip. Adapted from Kathleen King