Cranberry-Walnut Pumpkin Bread

READY IN: 1hr 25mins
Recipe by spatchcock

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.

Top Review by -Sheri-

Very good. The crust is fabulous! I used the cranberrys from Recipe #103136. I saw where this recipe says that it makes 1 loaf. As I was mixing the ingredients I realized there was much more batter than for 1 loaf. Then I looked at the size loaf pan to use. This makes a lot! Well worth it. I made 1 large loaf and 2 of the small. Watch the cooking times.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter 9 1/4x5 1/4x3-inch loaf pan.
  3. Line bottom and 2 long sides with waxed paper.
  4. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend.
  5. Using electric mixer, beat butter in large bowl until fluffy.
  6. Gradually add 1 cup sugar, beating until blended.
  7. Beat in eggs, 1 at a time.
  8. Beat in pumpkin, then vanilla.
  9. Beat in dry ingredients alternately with buttermilk in 2 additions each.
  10. Fold in cranberries and nuts.
  11. Transfer batter to pan.
  12. Sprinkle with 1 tablespoon sugar.
  13. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes.
  14. Cool bread in pan on rack 15 minutes.
  15. Cut around bread at short ends to loosen from pan.
  16. Turn bread out onto rack; peel off waxed paper.
  17. Cool bread completely.
  18. (Can be made 2 days ahead. Wrap and store at room temperature.).

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