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Pumpkin Cranberry Bread

Reviewed: Jan. 2, 2008
Excellent bread, I doubled the recipe and baked it in 12, 1 pint wide mouth straight side canning jars at 325* for about 45 min. Fill the jars 1/2 full, set right on the rack in oven and put the lids on as soon as you remove from oven. They'll "seal" and then you can wrap the jars with decorative fabric or whatever. Stays fresh for 5-7 days, or you can freeze it right in the jar. Fun gift. I also added about 1 cup of plain yogurt (doubled recipe) and about 1 cup of quick oats, and split the nuts between walnuts and pecans.
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