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Cranberry-Walnut Pumpkin Bread Recipe

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This recipe for Cranberry-Walnut Pumpkin Bread, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Kay Kadro
Added: Sunday, September 9, 2007


2 c. all-purpose flour
2 tsp. pumplin pie spice
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
6 TBSP (3/4 stick) unsalted butter, room temperature
1 c. plus 1 Tbsp. sugar
2 large eggs
1 c. canned pure pumpkin
1 tsp. vanilla extract
2/3 c. buttermilk
1/2 c. dried sweened cranberries
1/2 c. coarsely shopped walnuts

- Preheat oven to 350. Butter 9 1/4x5 1/4x3 inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 c. sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 Tbsp. sugar.
- Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely.




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