Cranberry-Raisin Pumpkin Bread

ellie_'s Note:

Delicious pumpkin bread was adapted from Bon Appetit (October, 2003).

• Total Time: 1 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Yield: 1 loaf

• 2 cups flour
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoons butter or 6 tablespoons margarine
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 2⁄3; cup buttermilk
• ½ cup dried sweetened cranberries (craisins)
• ½ cup raisins
• ½ cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350-degrees F.
2. Spray loaf pan (9"x5") with cooking spray.
3. Sift dry ingredients (flour- baking powder) together in small bowl.
4. Set aside.
5. Cream butter or margarine in large bowl of electric mixer.
6. Gradually add sugar.
7. Beat in eggs, one at a time.
8. Add pumpkin and vanilla.
9. Add dry ingredients alternately with buttermilk.
10. Fold in cranberries, raisins and walnuts (if using).
11. Transfer batter to prepared pan.
12. Bake for 1 hour 10 minutes or until toothpick comes out clean.
13. Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

Reviews

[Barb Gertz]

Delicious, The best I have ever made. We love the craisins, raisins,and walnuts in it. The spices espically the ginger makes it so yummy. It is easy to make, I think it will be great toasted. Thank you, Ellie for this delicious recipe. I will be making more before Thanksgiving.

[Rita~]

Rita L (see my other recipe reviews) posted Jan 6, 2004 Fabulous! I just loved this. I used brown sugar, doubled the cinnamon and had frozen pureed baked butternut squash (in place of pumpkin)which which I defrosted and brought to room temperature before adding to butter and sugar mixture.I also used all cranraisins.Thanks for a great recipe.

[WonderMima]

Very good, skipped the raisins, doubled the spices, except nutmeg.