Recipe: Cranberry-Walnut Pumpkin Bread

Cranberry-Walnut Pumpkin Bread

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 -- at room temperature (3/4 stick)
1 cup sugar -- plus 1 tablespoon
2 large eggs
1 cup canned pumpkin -- pure
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup cranberries -- dried sweetened
1/2 cup walnuts -- coarsely chopped

Preheat ovent 350 F.

Butter 91/4 X 5 1/4 X 3 inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumplin 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 to pan and sprinkle with 1 tablespoon sugar.

Bake about 70 minutes or until tester comes out clean. 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 completely.

Can be made 2 days ahead. Wrap and store at room temperature.

Source: Bon Appetit, October 2003