This recipe is brought to you by HandCraft Wines. Originally built on the hard work of patriarch Gasparé Indelicato, the company went from farming grapes to making its first vintage of wine in 1935 after Prohibition ended. “We have such a strong family tradition with wine, and that’s important to me,” Cheryl explains. “My grandfather, Gasparé, learned winemaking from his father. And my Dad and his brothers learned it from Gasparé. I knew I would work toward continuing that legacy.”
Although Cheryl grew up working at the winery, her parents insisted that all of “Generation Three” graduate from college and gather outside experience by working elsewhere for at least three years before coming back to the family business. Taking this sage advice, she earned a Bachelor of Arts Degree in Business in 1989 from California State University, Stanislaus and a Registered Nursing degree in 1985.
Pumpkin Cranberry Bread Recipe
1 cup organic solid-pack pumpkin
1 cup sugar
¼ cup water
2 large eggs
¼ cup vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup fresh or frozen cranberries
Preheat oven to 350 degrees.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil.
Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth.
Stir in cranberries and spoon batter into loaf pan that has been buttered or sprayed with non-stick spray.
Bake bread in middle of oven 1 hour and 15 minutes, or until tester comes out clean. Cool in pan on a rack 10 minutes.
Turn bread out onto rack and cool completely.
Bread may be made 4 days head and chilled, covered. Makes 1 loaf.