Cranberry-Raisin Pumpkin Bread

(from saymyname’s recipe box)

Serves 8 people

Categories: Breakfast, Pumpkin, Quick Bread

Ingredients

  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 tablespoons butter or 6 tablespoons margarine
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk
  • 1/2 cup dried sweetened cranberries (craisins)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350-degrees F.

  2. Spray loaf pan (9″×5″) with cooking spray.

  3. Sift dry ingredients (flour- baking powder) together in small bowl.

  4. Set aside.

  5. Cream butter or margarine in large bowl of electric mixer.

  6. Gradually add sugar.

  7. Beat in eggs, one at a time.

  8. Add pumpkin and vanilla.

  9. Add dry ingredients alternately with buttermilk.

  10. Fold in cranberries, raisins and walnuts (if using).

  11. Transfer batter to prepared pan.

  12. Bake for 1 hour 10 minutes or until toothpick comes out clean.

  13. Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

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