* Exported from MasterCook *
Bread, Cranberry Walnut Pumpkin
Recipe By :Ken Haedrich
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted Quickbread
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter -- room temperature (3/4 stick)
1 cup sugar -- plus
1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsley chopped walnuts
Makes: 1 loaf
Preheat oven to 350F. Butter 9 1/4x5 1/4x3" 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. DO AHEAD:Can be made 2
days ahead. Wrap and store at room temperature.
S(Internet address):
https://www.bonappetit.com/recipe/cranberry-walnut-pumpkin-bread
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Per Serving (excluding unknown items): 128 Calories; 5g Fat (34.4%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
26mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1230