Pumpkin, Ginger and Port Wine Bread

Submitted by MARIA MAC

"This bread is awsome with left over turkey,cranberry sauce and mayo. Of course you can also and use cream cheese or butter."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Yields: 3 loaves

ingredients

• 4 1⁄2 cups flour
• 1 tablespoon baking powder
• 1 1⁄2 teaspoons salt
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree
• 6 eggs
• 1 cup vegetable oil
• 3 cups sugar
• 1 2⁄3 cups port wine
• 1 cup chopped walnuts or 1 cup pecans
• 1⁄4 cup chopped crystallized ginger
• 1⁄2 cup dried cranberries

directions

1. Preheat oven to 350 degrees. Grease and flour three loaf pans. In a very large bowl mix flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg and cloves.whisk together.
2. In another large bowl combine pumpkin, eggs, oil, sugar and wine and beat until well-blended.
3. Pour pumpkin mixture over the dry ingredients, beat with mixer on high speed. Stir in nuts, ginger and cranberries.
4. Divide batter between loaf pans.
5. Bake 50 to 60 minutes, until loaves begin to pull from sides of pan and a wooden skewer (inserted in the center of breads) comes out clean. Cool in pans on a rack for 15 minutes. Invert onto rackst and completely cool.