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Pumpkin Cranberry Nut Bread Recipe

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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.

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Pumpkin Cranberry Nut Bread Recipe

Prep: 10 min. Bake: 65 min. + cooling

Yield: 24 Servings

10 65 75

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 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

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.
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).

Originally published as Pumpkin Cranberry Nut Bread in Best of Country Breads , p31

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