Pumpkin Cranberry Nut Bread |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 24 |
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This bread has a terrific combination of flavors that's perfect for the holidays. I like to make and freeze loaves to share with friends and neighbors. Ingredients:
3/4 cup butter, softened |
2 cups sugar |
3 eggs |
1 can (15 ounces) solid-pack pumpkin |
1-1/2 teaspoons grated orange peel |
3-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 cup chopped walnuts |
1 cup chopped fresh or frozen cranberries |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and orange peel (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture just until moistened. Fold in walnuts and cranberries.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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