november 27th.

this year, all i had to make was bread....always indecisive, i did an herb bread, along with my own version of this pumpkin-cranberry bread. there was enough batter to fill my mini-pans twice.. here is the recipe i used, adapted from lena corwin:

• 1- 3 / 4 cup canned pumpkin (one small can)
• 2/3 cup butter, melted
• 3 cups sugar
• 4 eggs
• 3-1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 3 / 4 tsp cloves
• 2 tsp baking soda
• 2 tsp baking powder
• 1 / 2 tsp salt
• 2/3 cup water
• 2 / 3 cup chopped macadamia nuts
• 1 cup dried cranberries

preheat oven to 350F degrees. combine the eggs, pumpkin, butter, and water in a large bowl. in another bowl, combine all of the dry ingredients, plus the nuts and cranberries. add the dry ingredients to the wet, and mix with a wooden spoon by hand. mix until the batter is combined, but don’t over mix. grease the pans, and distribute the batter equally in the pans (should fill each about half way up). bake for 1 hour.let cool for ten minutes before removing to wire racks.