PUMPKIN FRESH CRANBERRY NUT BREAD

Pumpkin Fresh Cranberry Nut Bread image

Provided by Nor Mac

Time 1h20m

Number Of Ingredients 13

2 c canned real pumpkin . you will need the larger cans of pumpkin to get two cups. the 15 ounce can is not enough.
1 c granulated sugar
1 c light brown sugar
1 c half and half ( half cream half milk)
4 eggs
1/ 2 c butter melted
4 c all purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 tsp pumpkin pie spice
2 1/2 c whole fresh or frozen cranberries measured then chopped in food processor
1 c walnuts optional

Steps:

1. Heat oven to 350 degree's Grease and flour two standard loaf pans or 6 to 8 mini loaf pans.
2. In a bowl. Beat Pumpkin, sugars, half and half, , eggs and melted butter together.
3. In another bowl whisk flour, baking powder, baking soda, cinnamon and pumpkin spice together.
4. On low speed with mixer. Pour a little of flour mixture at a time into pumpkin mixture. Blend until combined. Do not beat.
5. Mix in the cranberries and nuts until combined.
6. Divide mixture between two greased and floured loaf pans or several mini loaf pans.
7. Place in 350° oven. Bake loaf pans approximately one hour or until pick comes out clean. Mini loaves will take kess time. Check after 20 minutes.
8. Let loaves cool 15-30 minutes before inverting onto platter or wire rack. Cool before serving. Wrap in plastic wrap before storing or freezing.