Pumpkin Quick Bread

Pumpkin pie, but in a bread!

• Ready In: 1 hr
• Serves: 20
• Yields: 2 l0aves

Ingredients

• 2  cups fresh pumpkin puree or 2  cups canned pumpkin puree
• 12  ounces sweetened condensed milk
• 1  cup sour cream or 1  cup  fromage blanc
• 1  cup brown sugar
• 1  teaspoon vanilla
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1  teaspoon salt
• 2 1⁄2 teaspoons baking powder
• 2 1⁄2 cups all-purpose flour
• 1  cup cornflour
• 2  eggs
• 1⁄2 cup raisins
• 1⁄2 cup dried cranberries

Directions

1. Stir together pumpkin, milk, sour cream, eggs and vanilla until blended.
2. Mix in raisins, cranberries and spices.
3. Add corn flour and blend well.
4. Mix salt and baking powder with all-purpose flour, then blend into the rest of the batter.
5. Stir until all ingredients are moistened.
6. Pour into two lightly greased loaf pans (or silicone pans that have been moistened with a little water) and place in a 375 degree oven for 45 minutes or until tester in center comes out dry.
7. If using silicone molds, let cool for at least 10 minutes before removing from the pans.