Cranberry Walnut Pumpkin Bread
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 3:54pm

Ingredients




1 1/4 cups unsalted butter, melted
5 large eggs, lightly beaten
2 2/3 cups pumpkin puree
2 1/2 cups sugar
small Zest of 1  tangerine
Juice of 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
 cups walnut pieces
Turbinado sugar for sprinkling on top of the loaves

Preparation

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