Pumpkin Cranberry Nut Bread

  • 75 mins
  • 14 ingredients

Ingredients

  • 3 and 1/2 cups flour
  • 2 tsp cinnamon
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp grated orange rind
  • 3/4 cup butter, softened (1 and 1/2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1/2 tsp pure vanilla extract
  • 1 (15 oz) can pumpkin puree
  • 1 cup fresh cranberries, chopped
  • 1 cup chopped walnuts or pecans
  • Preheat oven to 350 degrees.
  • Combine the dry ingredients and set aside.
  • In a mixing bowl, cream together the butter and sugar.
  • Add the eggs, one at a time.
  • Add the vanilla, pumpkin and the dry mixture 1/2 cup at a time, alternating between the pumpkin and the dry mixture until all is combined.
  • Stir in the cranberries and nuts.
  • Divide the batter between two 8×4 and 1/2 inch greased and floured glass loaf pans and bake at 350 for 55-65 minutes.

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