If fall had a flavor, this would be it. This fresh homemade bread blends seasonal favorites like pumpkin, cranberries, walnuts, and spices into a moist and delicious treat. Top a warm slice with a pat of butter and savor each bite.
- 1¾ cups all purpose flour
- ⅓ cup cornmeal
- 1½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup (1 stick) Challenge Butter
- 1½ cup sugar
- 1¾ cup pumpkin (15 oz. can)
- 3 large eggs
- 1½ cups whole fresh or frozen cranberries
- ½ cup chopped walnuts
Preheat oven to 350°F.
Butter a large 9-inch loaf pan.
Combine flour, cornmeal, baking soda, and spices in a bowl. Cream butter and sugar.
Beat in pumpkin and eggs. Add dry ingredients and stir just until blended. Stir in cranberries and nuts.
Pour into prepared loaf pan.
Bake 1 hour to 1 hour 15 minutes or until wooden skewer comes out clean when inserted into the center of the loaf.
Cool the pans for 5 to 10 minutes then remove loaf from pan to cool completely before slicing.