Pumpkin Fruit Bread

Well, I know this sounds like a strange recipe for mid-February and you might think it better suited for a fall afternoon, but really how can you go wrong with a thick slice of sweet bread with your morning cup of 'jo. This recipe is so easy and it makes two loaves which means some for me and some to pass along. Just as with my carrot cake, I like to add chopped crystallized ginger to the recipe.

The ginger works well with the other typical baking spices of cinnamon, nutmeg and cloves and I think the moist chewy nuggets of ginger offset the crunchiness of the nuts. No need for a spread of any kind, this bread is delicious on its own.

yours in baking-
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Pumpkin Bread  (2 loaves)

2 cups sugar
1 cup vegetable oil
3 eggs
1 16-ounce can cooked pumpkin
2 cups all-purpose flour
1 cup white wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
3/4 cup chopped crystallized ginger
3/4 cup chopped walnuts OR pecans
1/2 cup dried cranberries (optional)

In large bowl, beat together sugar and oil. Add eggs and beat until well mixed, then do the same for the pumpkin. Sift dry ingredients together in a separate bowl and then add to the pumpkin mixture. Stir until moistened. Fold in ginger and nuts (and cranberries if you are using them). Spread batter evenly between two greased standard loaf pans.

Bake at 325 degrees for ~ 60 minutes or until toothpick inserted in middle comes out clean. Let cool in pans for about ten minutes before removing from pan.