Pumpkin Cranberry Bread

And you know what that means? Anything with pumpkin rules!

Cook's Notes: It's a good day for me when I have all the necessary ingredients on hand to bake. Pumpkin bread or cranberry bread? What's your craving? How about the best of both worlds with this pumpkin cranberry bread with walnuts? Moist and tender, and not too sweet, it’s the perfect accompaniment to a cup of coffee or tea or as an afternoon snack. The recipe is adapted from whatagirleats.com

Ingredients for Pumpkin Cranberry Bread

• 1-1/2 cups all-purpose flour (gluten-free flour may be substituted)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice mix
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon 
• 1/4 cup sugar 
• 1/4 cup dark brown sugar, packed
• 1 cup canned pumpkin purée 
• 1/2 cup buttermilk
• 2 tablespoons vegetable oil, coconut oil, or another neutral oil
• 2 large eggs
• 1 cup frozen cranberries, halved 
• 3/4 cup chopped walnuts
• Sprinkles
  

Directions:

• Preheat oven to 375 degrees.
• Grease with PAM a 10″ loaf pan.
• Mix all the dry ingredients in a large bowl by using a whisk. 
• Mix the next ingredients (white sugar through eggs) together in a mixer until well blended.
• Add flour mixture to the pumpkin mixture. Stir just until blended.
• Mix in cranberries and walnuts. Pour the batter into the prepared pan and generously sprinkle with sprinkles. When baked, the sprinkles give the bread an extra crunch.  
• Bake the bread in the center of the oven at 375 degrees for 45-50 minutes for the loaf pan or until a toothpick inserted into the center of the loaf comes out clean.
• Allow the loaf to cool completely on a wire rack.
• Wrap extra bread in plastic wrap and refrigerate until needed.