Cranberry-Walnut Pumpkin Bread

Recipe by spatchcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • 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.
  • (Can be made 2 days ahead. Wrap and store at room temperature.).
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