House Pumpkin Bread
2 1/2 cups sugar
2/3 cups oil
1 can pumpkin puree
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
2/3 cup milk
2/3 cup sweetened dried cranberries
Preheat oven to 300 degrees. Grease well two large
loaf pans. Mix sugar, oil and pumpkin in large bowl.
Beat in eggs, one at a time. Sift together flour,
soda, baking powder, salt, cinnamon and cloves. Add to
pumpkin mixture alternately with milk. Stir in cranberries.
Pour into well-greased pans. Bake @ 300 degrees for 1
1/4 hours. Cool ten minutes before removing from pans.
This moist bread keeps well and may also be frozen.