Cranberry-Raisin Pumpkin Bread

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

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 2  cups flour
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄2 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
• 1⁄2 cup dried sweetened cranberries (craisins)
• 1⁄2 cup raisins
• 1⁄2 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.