Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

Delicious, seasonal and easy, this bread makes for a great teacher’s gift.

                                                Julie Lincoln                                                                      

Pumpkin Cranberry Nut Bread Recipe

Pumpkin Cranberry Nut Bread

3 ½ cups flour

2 tsp. CINNAMON *

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 tsp. grated orange peel (or 2/3 tsp. MINCED ORANGE PEEL *)

¾ cup butter or margarine, 1 ½ sticks, softened

1 cup sugar

1 cup brown sugar

3 eggs

½ tsp. PURE VANILLA EXTRACT *

1 (15 oz.) can pure pumpkin puree

1 cup fresh, chopped cranberries

1 cup chopped walnut or pecans

(* Penzeys Spices)

Preheat oven to 350 F.  Combine the dry ingredients and set aside.  In a mixing bowl, cream together the butter/margarine and sugars.  Add the eggs, one at a time, mixing after each one.  Add the VANILLA, pumpkin and dry mixture approximately ½ cup at a time, alternating between the pumpkin and dry mixture until all is combined.  Stir in the cranberries and nuts.

Divide the batter between two 8×4 ½ inch greased and floured loaf pans (we prefer glass) and bake at 350 F. for 55-65 minutes.

(Recipe for Pumpkin Cranberry Nut Bread was in the Penzeys Spice Catalog)