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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 350. Combine dry ingredients and set aside.
2In large mixing bowl, cream butter and both sugars. Beat in the eggs, one at a time.
3Add the vanilla, pumpkin and grated peel to butter mixture.
4Add the dry mixture in fourths to the butter mixture, mixing after each addition. Stir in cranberries and nuts.
5Divide 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