Categories: Quick Breads

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 3/4 teaspoons salt
• 1/2 teaspoon baking soda
• 6 tablespoons unsalted butter, softened
• 1 cup plus 1 tablespoon granulated sugar, divided
• 2 large eggs
• 1 cup canned pure pumpkin (not pumpkin pie mix)
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/8 teaspoon ground cinnamon

Directions

1. oven to 350.

2. In a medium bowl, whisk together flour and next four ingredients.

3. In the bowl of a stand mixer outfitted with a paddle attachment, beat butter at medium-high speed until fluffy. Gradually add 1 cup sugar, beating until full incorporated. Add eggs, 1 at a time, and beat until blended.

4. Beat in pumpkin and vanilla.

5. Add the buttermilk and dry ingredients in 2 additions each, alternating between the wet and dry ingredients, ending with the dry ingredients.

6. Stir until fully incorporated. Stir in the cranberries and pecans.

7. Spoon batter into a greased 9 1/4×5 1/4×3-inch loaf pan, spreading even with a spatula.

8. In a small bowl, mix together the remaining 1 tablespoon sugar and the cinnamon. Sprinkle evenly over the batter.

9. Place pan in the oven and bke until tester inserted in the center comes out clean, approximately 1 hour.

10. Cool in pan on wire rack for 10 minutes before inverting onto the rack to cool completely.

11. Notes

12. This bread makes a generous loaf, so be sure to use the larger pan called for in the recipe to prevent spill-over messes in the oven!

13. Wrapped well, this bread freezes beautifully for up to 6 months.

14. Adapted from Bon Appetit

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