Pumpkin Cranberry Walnut Bread

Ah, the days of Fall are upon us, it seems.  The leaves have suddenly changed color and are falling from the trees, the wind has a chill in it, and there are Halloween decorations everywhere.  It’s my favorite time of year.

And this equals pumpkin recipes.

I made this bread, attracted to the addition of cranberries (sweet) and walnuts (good for you) over a plain old pumpkin bread (which is also delicious, but I’m branching out here….).  I was not disappointed.  I added extra sugar on the top before I baked it, and this made a crunchy, almost caramelized topping to the bread (bonus).  The bread is moist, flavorful, and the bits of cranberries and walnuts really add something special.

Have a wonderful Fall weekend.  🙂

Pumpkin Cranberry Walnut Bread

Yield: 1 loaf

Ingredients:

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 (3/4 stick) unsalted butter, softened

1 cup, plus 1/3 cup 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 coarsely chopped walnuts

Instructions

1.  Preheat oven to 350 degrees.

2. Butter a loaf pan (regular size) and line the bottom and two long sides with parchment paper.

3.  Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in a medium bowl, set aside.

4.  In your mixing bowl, beat the butter until fluffy.  Gradually add 1 cup of the sugar and beat until blended.

5. Beat in eggs, one at a time.

6. Beat in pumpkin, then vanilla.

7.  Beat in dry ingredients alternately with buttermilk in 2 additions each.

8.  Fold in cranberries and walnuts.

9.  Transfer batter to the loaf pan, and sprinkle with the remaining 1/3 cup of sugar.

10. Bake until bread is done and a toothpick inserted into the center comes out clean, approximately 1 hour and 10 minutes.

11.  Cool bread on rack for 15 minutes.

12.  Remove bread from loaf pan and cool completely.

Source:  Bon Appetit, October 2003.