Cranberry Walnut Pumpkin Bread

Cranberry Walnut Pumpkin Bread


1 1/4 cups unsalted butter (melted)
5 large eggs (lightly beaten)
2 2/3 cups pumpkin purée
2 1/2 cups sugar
1 tangerine
1/2 tangerine
4 1/8 cups unbleached all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
2 3/4 teaspoons baking soda
1 tablespoon kosher salt
2 cups fresh cranberries
1 cup walnut pieces
turbinado (for sprinkling on top of the loaves)


1Preheat the oven to 350 and grease two loaf pans.
2In 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.
3In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda and mix well.
4Pour the dry ingredients into the liquid ingredients and fold until combined thoroughly.
5Gently add the cranberries and walnuts (do not pop the cranberries) evenly throughout the batter.
6Divide the batter between the 2 loaf pans and sprinkle the top of each loaf with the Turbinado sugar.
7Bake for 1 hour, or until a toothpick comes out clean when inserted in the middle of the loaf.
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