Pumpkin Cranberry Nut Bread

By june

Ingredients

• 3 1/2 cups flour
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp grated orange rind (or 2/3 tsp minced, dried orange peel)
• 3/4 cup butter or margarine (1 1/2 sticks), softened
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 1/2 tsp vanilla extract
• 1 15-oz can pure pumpkin puree
• 1 cup fresh, chopped cranberries
• 1 cup chopped walnuts or pecans

Preparation

Step 1

Preheat oven to 350 degrees. Combine the dry ingredients and set aside. In a mixing bowl, cream together the butter/margarine and sugar. Add the eggs, one at a time, mixing after each one. Add the vanilla, pumpkin and dry mixture approximately 1/2 cup at a time, alternating between the pumpkin and dry mixture until all is combined. Stir in the cranberries and nuts. Divide the batter between two 8x4 1/2-inch greased and floured loaf pans (preferably glass) and bake at 350 degrees for 55-65 minutes.

Nutritional information: Serving size 1 slice; Cal 230; cal from fat 90; total fat 9g; chol 40mg; sod 220mg; carbs 34g; fib 2g; sug 18g; pro 4g.