Cranberry Walnut Pumpkin Bread
I love pumpkin spice bread, walnuts, and cranberries, and found this fantastic recipe at epicurious.com. It was published in gourmet magazine in october 2003.
Steps
Preheat oven to 350f.
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 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.
Transfer batter to pan.
Sprinkle with 1 tablespoon 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.
Ingredients
all-purpose flour, pumpkin pie spice, baking powder, salt, baking soda, unsalted butter, sugar, eggs, pumpkin puree, vanilla extract, buttermilk, dried sweetened cranberries, walnuts