Cranberry-Pecan Pumpkin Bread

 

2  15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten  
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries

Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.

Source: Gooseberry Patch

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Pumpkin Fudge

 

2 c. sugar
1 c. brown sugar, packed
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1-1/2 t. pumpkin pie spice
12-oz. pkg. white chocolate chips
7-oz. jar marshmallow creme
1 c. chopped pecans
1-1/2 t. vanilla extract

Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 13" x 9" baking pan; cool to room temperature. Cut into squares and store in the refrigerator in an airtight container. Makes 5 dozen servings.

Source: Gooseberry Patch

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