Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 66

1 (15-ounce) can pumpkin

1 cup vegetable oil

2⁄3 cup water

4 large eggs

31⁄3 cups all-purpose fl our

3 cups sugar

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1⁄8 teaspoon ground cloves

1 cup dried cranberries

1. Preheat oven to 350°. Spray 2 (10 -inch)
   loaf pans with baking spray with fl our.
   2. In a large bowl, beat pumpkin, oil,
   ⅔ cup water, and eggs with a mixer
   at medium speed until combined. In
   another large bowl, whisk together fl our,
   sugar, baking soda, cinnamon, nutmeg,
   and cloves. With mixer on low speed,
   gradually add fl our mixture to pumpkin
   mixture, beating until smooth. Stir in
   cranberries. Divide batter between
   prepared pans.
   3. Bake until a wooden pick inserted in
   center comes out clean, 50 minutes to
   1 hour. Let cool in pans for 10 minutes.
   Remove from pans, and let cool
   completely on wire racks.

Cranberry Pumpkin Bread

Makes 2 (10 -inch) loaves

Dried cherries can be used instead

ofdried cranberries if you prefer.

Kitchen Tip