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)
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