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Cranberry Walnut Pumpkin Bread




Source of Recipe


epicurious.com






Recipe Introduction


Dense, moist and delicious, this bread is great as a quick snack or with a bit of whipped honey butter for afternoon tea.





List of Ingredients



• 2 cups boiling water
  
• 2 tsp pumpkin pie spice
  
• 1 tsp baking powder
  
• 3/4 tsp salt
  
• 1/2 tsp baking soda
  
• 6 T unsalted butter, room temperature
  
• 1 cup plus 1 T sugar
  
• 2 large eggs
  
• 1 cup canned pure pumpkin
  
• 1 tsp vanilla extract
  
• 2/3 cup buttermilk
  
• 1/2 cup dried sweetened cranberries
  
• 1/2 cup coarsely chopped walnuts
  






Instructions



1. Preheat oven to 350 degrees. Butter 9 1/4 x 5 1/4 x 3-inch loaf pan. Line bottom and 2 longs sides with waxed paper.
   
2. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend.
   
3. 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 T sugar.
   
4. Bake bread 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.)
   






Final Comments


Makes 1 loaf.