Recipe: Pumpkin Cranberry Walnut Bread (using dried cranberries)

PUMPKIN CRANBERRY WALNUT BREAD

1 3/4 cups sifted Swans Down Cake Flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/3 cup water
1/2 teaspoon vanilla
3/4 stick unsalted butter, softened
1 1/3 cup sugar
2 large eggs
1 cup pumpkin puree
1/2 cup chopped walnuts
1/3 cup dried cranberries

Preheat oven to 350 degrees F. Butter a 9- by 5-inch (8-cup) loaf pan.

In a bowl whisk together flour, cinnamon, baking soda, salt, nutmeg, and ginger.

In a small bowl combine water and vanilla.

In a large bowl beat butter until creamy, 30 seconds. Add sugar and beat on high 3 minutes, or until light. Beat in eggs, 1 at a time, beating well after each addition. Add pumpkin and beat on low speed until just combined.

Stir in flour mixture in batches alternately with water mixture, beginning and ending with flour mixture and stirring until batter is blended well. Stir in walnuts and cranberries until just combined. Spread batter evenly into prepared pan.

Bake until a tester inserted in center comes out clean, about 1 hour. Cool bread in pan on a rack 10 minutes before turning out onto rack to cool completely.

Bread may be made 2 days ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place.

Makes 1 (9-inch) loaf
Source: Recipe booklet: Celebrate the Seasons with Swans Down (Swans Down Cake Flour)