Jonathan won Best in Show 2007 with this recipe:2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 (15 oz) can pumpkin (not pie filling)
1 c sugar
8 TBS butter, melted & cooled
2 large eggs
1 c pecans or walnuts (toasted - place in a non-stick skillet for 4-5 minutes until you can smell the nuts cooking. Let cool before putting into batter.)
1 c dried cranberries (optional)
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 x 5 inch loaf pan with vegetable oil spray.
2. Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl. Whisk the pumpkin, sugar, melted butter, eggs and vanilla together in a separate bowl until frothy.
3. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts and cranberries (if using). The batter will be very thick.
4. Scrape the batter into the prepared pan and smooth the top. Bake until gold and a toothpick inserted into the center comes out with just a few crumbs attached, 60 minutes (at least).
5. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.
