Pumpkin Cranberry Nut Bread |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Ingredients:
3/4 cup unsalted butter, softened |
2 cups granulated sugar |
3 eggs |
1 (15 ounce) can solid-pack pumpkin |
1 1/2 teaspoons orange zest, minced |
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 walnuts, chopped |
1 cup cranberries, chopped (fresh or frozen) |
Directions:
1. Preheat oven to 350 degrees F & grease two 8 x4 loaf pans.
2. In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
3. Beat in the pumpkin & zest (noting that the mixture will look curddled).
4. In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
5. Fold in the nuts & berries, then pour into the prepared loaf pans.
6. Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.
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