Pumpkin - Cranberry - Lemon Bread

By á-47

Ingredients

• 2 cups sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 4 eggs
• 2 cups canned unsweetened pumpkin
• 1 Tbsp. grated lemon zest
• Juice from one lemon (about 1/2 cup)
• 3 1/2 cups flour
• 2 tea. baking powder
• 2 tea. cinnamon
• 1 tea. nutmeg 1 tea salt
• 1/2 tea. baking soda
• 1 1/2 cups pecans, chopped
• 1 1/2 cups dried cranberries

Preparation

Step 1

Preheat oven to 350 degrees. Grease two 8x45" loaf pans with butter.

Beat the sugar and butter in a large bowl until fluffy. Add the eggs, pumpkin, and zest. Add enough water to the lemon juice to make 2/3 cup. Add to the sugar mixture and continue beating until well blended.

Sift the flour, baking powder, cinnamon, nutmeg, salt, and baking soda into the pumpkin mixture.

Fold in the nuts and cranberries.

Divide the batter between the two pans. Bake 70-80 minutes, or until toothpick comes out clean. Cool on a rack for at least 10 minutes before removing from the pan. Cool completely before slicing.

Serve immediately or double wrap in plastic wrap and store in the freezer for up to 3 months.