Pumpkin Cranberry Nut Bread

This recipe was found in the 2008 Taste of Home Cookbook, Baking Classics.

• Ready In: 1 hr 25 mins
• Serves: 24
• Yields: 2 8

Ingredients

• 3⁄4 cup unsalted butter, softened
• 2  cups granulated sugar
• 3  eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1 1⁄2 teaspoons orange zest, minced
• 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 walnuts, chopped
• 1  cup cranberries, chopped (fresh or frozen)

Directions

1. Preheat oven to 350 degrees F & grease two 8"x4" loaf pans.
2. In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
3. Beat in the pumpkin & zest (noting that the mixture will look curddled).
4. In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
5. Fold in the nuts & berries, then pour into the prepared loaf pans.
6. Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.