Pumpkin Cranberry Nut Bread
A moist and flavorful pumpkin bread with cranberries and nuts, perfect for autumn. Its warm spices and fruity accents make it a delightful treat for any occasion.
Ingredients
- 3 1/2 cups flour ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 2 teaspoons grated orange rind
- 3/4 cup butter or margarine, softened ⓘ
- 2 cups sugar ⓘ
- 3 eggs
- 1 (16 oz) can solid pack pumpkin ⓘ
- 1 cup chopped walnuts ⓘ
- 1 cup chopped cranberries ⓘ
Instructions
- Preheat oven to 350°F.
- Combine dry ingredients: flour, cinnamon, salt, baking soda, baking powder, and grated orange rind; set aside.
- Cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternately add pumpkin and dry ingredients to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in chopped walnuts and cranberries.
- Pour batter into two lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
- Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
- If desired, drizzle with icing made by mixing cream or milk into confectioners' sugar until slightly runny.
- Garnish with walnut halves and cranberries before serving.
Nutrition & Diet Analysis (per serving)
758
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).