Pumpkin Cranberry Nut Bread

ANNE Hasselbrack

By
@BizzyFoodie

Recipe makes two (2) loaves!!! This is a very dense bread but it has the BEST flavor - best of both worlds - pumpkin and cranberry, and the grated orange peel adds so much flavor! Attributable to Julie Lincoln, published in Penzeys Spices Holiday 2013 magazine.


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Rating:

Comments:

Serves:

24

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

3 1/2 c
flour
2 tsp
cinnamon
1 tsp
salt
1 tsp
baking soda
1/2 tsp
baking powder
2 tsp
grated orange rind
3/4 c
butter, softened at room temperature
1 c
white sugar
1 c
light brown sugar
3
eggs
1/2 tsp
vanilla extract
15 oz
can pumpkin puree
1 c
chopped fresh cranberries
1 c
chopped walnuts or pecans

Directions Step-By-Step

1
Preheat oven to 350. Combine dry ingredients and set aside.
2
In large mixing bowl, cream butter and both sugars. Beat in the eggs, one at a time.
3
Add the vanilla, pumpkin and grated peel to butter mixture.
4
Add the dry mixture in fourths to the butter mixture, mixing after each addition. Stir in cranberries and nuts.
5
Divide the batter between two 8 x 4 1/4 inch greased and floured load pans and bake at 350 for 55 to 65 minutes (check after 55 minutes for a toothpick to come out clean).

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American