Cranberry Walnut Pumpkin Bread

Ingredients

1 1/4 cups unsalted butter, melted

5 large eggs, lightly beaten

2 1/2 cups sugar

Juice of 1/2 tangerine

1 tablespoon cinnamon

1 1/2 teaspoons nutmeg

2 3/4 teaspoons baking soda

1 tablespoon kosher salt

2 cups fresh cranberries

cups walnut pieces

Turbinado sugar for sprinkling on top of the loaves

Preheat the oven to 350 and grease two loaf pans.

In a large mixing bowl, combine the butter and the eggs. Whisk in the pumpkin puree and sugar. Stir the tangerine zest and fresh tangerine juice.

In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda and mix well.

Pour the dry ingredients into the liquid ingredients and fold until combined thoroughly.

Gently add the cranberries and walnuts (do not pop the cranberries) evenly throughout the batter.

Divide the batter between the 2 loaf pans and sprinkle the top of each loaf with the Turbinado sugar.

Bake for 1 hour, or until a toothpick comes out clean when inserted in the middle of the loaf.

2 loaves

Thursday, December 10, 2009 - 3:54pm