Pumpkin Cranberry Nut Bread

INGREDIENTS:

3 1/2 c. all-purpose flour
3 tsp. ground cinnamon
1 tsp. salt
2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 c. softened butter
3 eggs
1 (16 oz.) solid packed canned pumpkin
1/2 tsp. grated orange rind
1 c. chopped walnuts
1 c. chopped cranberries
1 can whole cranberry sauce

DIRECTIONS:

Combine all dry ingredients and set aside. Cream sugar and butter, adding one egg at a time, add pumpkin and dry ingredients, alternating additions. Stir in nuts and cranberries. Pour batter into 2 lightly greased loaf pans. Bake at 350 degree oven for 60-65 minutes or until done.
If desired, drizzle with lemon icing made by combining:

2 c. confectioners’ sugar
1 tbsp. lemon juice
1 tbsp. lemon rind
Add just enough milk or cream to make it the right consistency. Makes two 8 1/2 x 4 1/2 inch loaves.

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