Tuesday, January 21, 2014

Pumpkin Cranberry Nut Bread

I love flipping through the Penzeys catalogue for the recipes and found this one last week.  This bread would be absolutely perfect in the Fall, but my feeling is there's never a wrong time to eat pumpkin!  I really liked the hint of orange, but the second loaf (the recipe makes two) started drying out after a couple of days so I'd make sure to have enough people to share the bread with, or go ahead and stick a loaf in the freezer for another time.

3 1/2 cups flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. grated orange rind
3/4 cup butter, softened
1 cup sugar
3 eggs
1/2 tsp. vanilla extract
1 15-oz. can pure pumpkin purée
1 cup dried cherries
1/2 cup chopped nuts of your choice

Preheat oven to 350°.
Combine the dry ingredients and set aside. 
In a mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing after each one. Add the vanilla, pumpkin and dry mixture approximately 1/2 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 8x41/2-inch greased and floured loaf pans and bake at 350° for 55-65 minutes. 

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