This is a large quick-bread which I have been making every autumn for as long as I can remember.
It is moist and full of flavor from the wildness of the Black Walnuts and tartness of the fresh cranberries. Fresh or dried apples provide a bit of sweetness along with the raisins, all with a fresh pumpkin base.
1 3/4 cup flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Combine and mix in a medium bowl and set aside.
1 cup sugar
1/3 cup soft butter
1 cup pumpkin puree
2 eggs slightly beaten
In a large bowl, beat sugar and butter together until well beaten. Beat in pumpkin, then add the eggs.
1/3 cup milk
1/2 tsp. vanilla
Mix together and add alternately with the flour mixture to the pumpkin mixture.
1/2 cup pecans or walnuts
1/3 cup raisins
1/3 cup coarsely chopped cranberries
1/4 cup dehydrated apples or 1//2 cup fresh apples
(If using dehydrated apples let them soak is either water or apple juice for a while before adding to mixture)
Preheat oven to 350 F.
Pour into greased loaf pan and bake 1 hour until toothpick inserted in center comes out clean.