CRANBERRY-WALNUT PUMPKIN BREAD

Cranberry-Walnut Pumpkin Bread image

I love pumpkin spice bread, walnuts, and cranberries, and found this fantastic recipe at epicurious.com. It was published in Gourmet magazine in October 2003.

Provided by spatchcock

Time 1h25m

Yield 1 loaf

Number Of Ingredients 14

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 unsalted butter, room temperature
1 cup sugar, plus
1 tablespoon sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries (I plan to use fresh.)
1/2 cup coarsely chopped walnuts

Steps:

Preheat oven to 350°F.
Butter 9 1/4x5 1/4x3-inch 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.
(Can be made 2 days ahead. Wrap and store at room temperature.).

Nutrition Facts : Calories 3179.6, Fat 122.5, SaturatedFat 52.1, Cholesterol 612.7, Sodium 3068.7, Carbohydrate 480.9, Fiber 15.2, Sugar 264.6, Protein 54.9