Ingredients:
1 cup packed brown sugar
1 cup sugar
2/3 cup cooking oil
3 1/3 cup white whole-wheat flour
4 eggs
2 t baking soda
1 1/2 t salt
1 T apple pie spice or
mix of 1 1/2 t Watkins Cinnamon, 3/4 t Watkins Nutmeg and 1/2 t Watkins Ginger
2/3 cup apple cider or water
1 15 ounce can pumpkin
1 medium repe banana, mashed (1/2 cup)
1 6 ounce packaged dried cranberries (optional)
Directions:
Grease bottoms and 1/2 inch up sides of four 7 1/2×3 1/2x 2inch or two 9x5x3 inch loaf pans; set aside. In a very large mixing bowl with an electric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.
In a large mixing bowl combine flour, soda, salt and pie spice. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.
Spoon batter into prepared pans. Bake in a 350 degree oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
Makes 4 small loaves or 2 large loaes
Tip: Seal cooled bread in an airtight freezer container or plastic freezer bag; freeze for up to 6 months. Thaw overnight in refrigerator or 6 hours at room temperature.
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