Pumpkin Cranberry Nut Bread
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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