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Pumpkin-Cranberry Nut Bread

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    Source: www.allbreadrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, H, D
    MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 c. butter

    2. 1/2 c. shortening

    3. 2 1/2 c. sugar

    4. 4 eggs

    5. 2 c. fresh pumpkin (1 lb. can may be used - shredded is best)

    6. 3 c. flour

    7. 1 tsp. salt

    8. 2 tsp. baking powder

    9. 1/2 tsp. baking soda

    10. 1 tbsp. cinnamon

    11. 1/2 - 1 c. fresh or frozen cranberries, chopped coarse

    12. 1 c. pecans, chopped (or walnuts)

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375 degrees. Cream butter, shortening and sugar. Beat in eggs, one at a time. Stir in pumpkin. Sift dry ingredients together and gradually stir into pumpkin mixture. Add cranberries and nuts, mixing well. Divide batter between 2 greased 2 quart loaf pans. Bake 50-60 minutes or until toothpick inserted comes out clean.

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