Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons pumpkin spice ((see notes for recipe))
  • 1/2 teaspoon salt
  • 15 ounces canned pumpkin ((pure pumpkin, not pie filling))
  • 1 cup sugar
  • 8 Tablespoons unsalted butter (melted (1 stick))
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup walnuts (chopped)
  • 1 cup dried cranberries

Instruction

  • Preheat oven to 350 with your rack in the lower-middle position.
  • Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl. Add the walnuts and cranberries and mix to incorporate.
  • In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla. Whisk together.
  • Add the pump;kin mixture into the dry ingredients and gently mix until just incorporated. The batter will be very thick.
  • Spray a 9x5 loaf pan generously with vegetable oil spray.
  • Pour the batter into the loaf pan. Tap on the counter to release air bubbles and smooth the top with a spatula. Add some walnuts and dried cranberries to the top if desired.
  • Bake at 350F until a toothpick inserted in the middle comes out clean with a few crumbs, approximately 50-60 minutes.
  • Let the bread cool in the loaf pan for 10 minutes. Dump out the bread (it should come out easily from the spray) and let the bread cool on a wire rack for one hour.