Directions

11. Preheat oven to 350° F. Grease 8 mini loaf pans; set aside. In large bowl, beat pumpkin, eggs, Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil, water, and vanilla extract until smooth.

22. Sift together flour, sugar, cinnamon, ginger, nutmeg, baking soda and salt. Add dry ingredients to pumpkin mixture; beat slowly until just combined. Add in ginger and cranberries; beat again--do not over mix. Scoop batter into pans; sprinkle with turbinado sugar. Bake 35 to 40 minutes or toothpick comes out clean. Allow to cool completely.

33. For the Cashew Butter: In a food processor combine cashews, Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil and brown sugar. Process on high speed for about 30 seconds; scrape down sides of bowl. Process to desired smoothness, adding more Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil , ½ a teaspoon at a time if necessary.