This excellent quick bread is a winner in my books! If you wish, you can spread with a little butter. I kind of like it as it comes, but that’s me!
Makes 1 Loaf
Preheat oven to 350 F. Spray a 9 x 5 x 3” loaf pan with non stick cooking spray. Line the bottom & 2 long sides with waxed paper.
2 cups unbleached flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
6 Tbsp. unsalted butter, room temperature (1/4 cup + 2 Tbsp. or 3 oz.)
1 cup + 1 Tbsp. sugar
2 large eggs
1 cup tinned pumpkin (not pumpkin pie filling), or homemade pumpkin puree**
1 tsp. pure vanilla extract
2/3 cup buttermilk
½ cup dried sweetened cranberries
½ cup coarsely chopped walnuts
Whisk flour, pumpkin pie spice, baking powder, salt & baking soda in a medium bowl to blend. With an electric mixer, beat butter in a large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time until blended. Beat in pumpkin, then vanilla. Beat in dry ingredients alternatively with the buttermilk in 2 additions each. Fold in cranberries & nuts. Transfer batter to a pan. Sprinkle with 1 Tbsp. sugar.
Bake bread on the middle rack until tester inserted into the centre comes out clean, about 1 hour 10 minutes. Cool bread in pan on a rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely.
To make homemade pumpkin puree, click Making Pumpkin Puree.