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Pumpkin Cranberry Nut Bread

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“This recipe was found in the 2008 Taste of Home Cookbook, Baking Classics.”
READY IN:
1hr 25mins
SERVES:
24
YIELD:
2 8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F & grease two 8"x4" loaf pans.
  2. In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
  3. Beat in the pumpkin & zest (noting that the mixture will look curddled).
  4. In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
  5. Fold in the nuts & berries, then pour into the prepared loaf pans.
  6. Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.

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