• 3-1/3 cups all purpose flour
• 2 tsp. baking soda
• 1-1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 2/3 cup unsalted butter, softened
• 2-2/3 cups sugar
• 4 eggs
• 2 cups canned pumpkin
• 1 tsp. vanilla extract
• 2/3 cup milk
• 2/3 cup chopped walnuts or pecans
• 2/3 cup dried cranberries, or raisins

Preheat oven to 350°F. Butter 2 9x5 inch loaf pans and set aside. Sift first 6 ingredients together in a bowl. Set aside. Combine butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Mix in eggs, pumpkin, vanilla and milk. Add flour mixture and mix thoroughly. Stir in chopped nuts and cranberries. Divide batter between pans. Bake about 50 minutes, or until a toothpick comes out clean when inserted in center of loaf. Let cool on rack 10 minutes before turning out loaf. Cool completely.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 366, fat 12.6g, 30% calories from fat, cholesterol 69mg, protein 5.3g, carbohydrates 59.5g, fiber 2.3g, sugar 38.7g, sodium 137mg, diet points 8.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 1.3, Lean meat: 0.3, Fat: 2.2, Sugar: 2.0, Very lean meat protein: 0.0

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