Categories: Breakfast, Pumpkin, Quick Bread

Ingredients

• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoons butter or 6 tablespoons margarine
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 2/3 cup buttermilk
• 1/2 cup dried sweetened cranberries (craisins)
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350-degrees F.

2. Spray loaf pan (9″×5″) with cooking spray.

3. Sift dry ingredients (flour- baking powder) together in small bowl.

4. Set aside.

5. Cream butter or margarine in large bowl of electric mixer.

6. Gradually add sugar.

7. Beat in eggs, one at a time.

8. Add pumpkin and vanilla.

9. Add dry ingredients alternately with buttermilk.

10. Fold in cranberries, raisins and walnuts (if using).

11. Transfer batter to prepared pan.

12. Bake for 1 hour 10 minutes or until toothpick comes out clean.

13. Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

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