Cranberry Walnut Pumpkin Bread |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them. Ingredients:
1 cup canned pumpkin |
1 cup sugar |
1/2 cup milk |
2 eggs |
1/4 cup butter, melted |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1 cup chopped walnuts |
1 cup fresh or frozen cranberries |
Directions:
1. In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Yield: 1 loaf.
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