Pumpkin Cranberry Nut Bread

SUBMITTED BY: Darlene Conger

"This bread has a terrific combination of flavors that's perfect for the holidays. I like to make and freeze loaves to share with friends and neighbors."

PREP TIME	10 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 32 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3/4 cup butter or margarine, softened
2 cups sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
1 1/2 teaspoons grated orange peel
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped fresh or frozen cranberries

READ REVIEWS (5)

DIRECTIONS

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange peel; mix well (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture, beating on low speed just until moistened. Fold in walnuts and cranberries. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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REVIEWS

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Reviewed on Nov. 2, 2006 by Tiger Sand

This bread is great, however I made some changes,I didn't add the orange peel ( didn't have it) and I added 1 more cup of chopped cranberries, and 1/2 cup more sugar because of it. I will make again and and again!

4 users found this review helpful

Reviewed on Feb. 11, 2008 by Jennifer

I used whole wheat flour and some applesauce and oil instead of margarine. I also used an egg substitute, as this bread was supposed to be vegan. I also once made this bread following the recipe exactly. The bread turned out great both times!

2 users found this review helpful

Reviewed on Dec. 4, 2007 by DECAR48

I used Splenda and egg substitute and it came out very well.

1 user found this review helpful

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