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Kiki & Jan's Pumpkin Cranberry Bread
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| Kiki & Jan's Pumpkin Cranberry Bread | |
| 1 1/4 cups | sugar |
| 1/2 cup | butter, softened |
| stick | margarine, alternative |
| 2 large | eggs |
| 1 can | pumpkin 15 oz |
| 1/2 cup | buttermilk |
| 1/2 tablespoon | vanilla |
| 2 1/2 cups | all-purpose flour |
| 1tsp | baking soda |
| 1 cup | finely chopped nuts |
| 1 large | handful of dried cranberries, soaked in the juice of one orange covered with boiling hot water. |
| 1/4 tsp | ground cloves |
| 1/4 tsp | ground cinnamon |
| Zest of one | orange |
1. Move oven rack to low position so that the tops of pans will be in the center of oven. Heat oven to 350 degrees . Grease bottoms of two loaf pans' 8 1/2 x 4 1/2 or six mini loaf pans, 5 x 3 (40 minutes).
2. Mix sugar and butter in large bowl. Stir in eggs until blended. Stir in buttermilk, vanilla, pumpkin, cloves and cinnamon; beat until smooth. Stir in flour and baking soda just until moistened. Stir in drained cranberries and chopped nuts. Add orange zest of orange. Divide batter evenly between pans.
3. Bake 8 inch loaves about 1 hour; mini loaves about 40 minutes, or until toothpick inserted into the center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to ten days.
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