Cranberry-Pumpkin Bread

A family recipe from Katie Roling.

Getting ready: 10 min · Cooking: 3 hr 50 min · Feeds: 12

Ingredients

• 3/4 cup water
• 2/3 cup canned pumpkin
• 3 tablespoons brown sugar
• 2 tablespoons oil
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/4 teaspoon salt
• 1/2 cup sweetened dried cranberries
• 1/2 cup chopped walnuts
• 1 3/4 teaspoons bread machine dry yeast or active dry yeast

Directions

1. Use bread machine that produces 1 1/2-lb. or larger loaf.
2. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully.
3. Follow manufacturer's directions for placing ingredients in bread machine pan.
4. Select basic/white cycle. Follow manufacturer's directions for starting machine.
5. Tip: Freshly baked wheaty pumpkin bread is as easy as pushing a button.
6. Tip: High Altitude (3500-6500 ft): Decrease yeast to 1 1/4 teaspoons. Continue as directed above.