Cranberry Walnut Pumpkin Bread
Total TimePrep: 10 min. Bake: 70 min. + cooling
This turned out fabulous! I don't like canned pumpkin so I used the fresh I keep stocked in my freezer. I thaw it in a strainer so the excess water drains out without squeezing it. Use the same amount as in recipe.
I have been making this recipe during the holidays for several years, since it was first printed in the magazine, and my family always gets excited when they see it in the refrigerator. I use either fresh or frozen cranberries, and do not chop them - just use them whole. I gave my mother a loaf, and she called to say she just had to have that recipe!
This is a very food recipe though I used fresh cranberries and my children found them too tart. I thought the contrast of the sweet and tart was wonderful, but next time I make it I'll try it with craisins instead only because my children may like it better.