Cranberry-Walnut Pumpkin Bread

Name: Cranberry-Walnut Pumpkin Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 1 teaspoon baking powder; 1 teaspoons baking soda; 158 milliliters buttermilk; 237 milliliters canned pure pumpkin; 2 larges eggs; 2 teaspoons pumpkin pie spice; 1 teaspoons salt; 237 milliliters sugar; 118 milliliters dried sweetened cranberries; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 118 milliliters coarsely chopped walnuts

Cranberry-Walnut Pumpkin Bread is a vegetarian recipe with 8 servings. This morn meal has 399 calories, 7g of protein, and 16g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, sugar, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Oven

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 cup 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.

Ingredients you will need

Pumpkin Pie Spice

Baking Soda

Cranberries

Buttermilk

Pumpkin

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Nuts

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Transfer batter to pan.

Equipment you will use

Frying Pan

Sprinkle with 1 tablespoon sugar.

Ingredients you will need

Sugar

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

Frying Pan

Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

Ingredients you will need

Bread

Wrap