This recipe made a moist, dense loaf that slices well enough it might take to a cream cheese swirl in the future (note to self). The batter was quite runny even for a quick bread, but rest assured, you will be rewarded! Sadly, no photos.
Cranberry-Walnut Pumpkin Bread
Adapted from Bon Appétit | October 2003
1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp fresh grated ginger
½ tsp baking soda
1 tsp baking powder
¾ tsp salt
6 tablespoons unsalted butter, room temperature
¾ cup sugar
2 large eggs
1 cup pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped toasted walnuts
Preheat oven to 350°F. Grease 9 1/4x5 1/4x3-inch loaf pan.
Whisk flour, spices, baking powder, salt, and baking soda in medium bowl to blend.
In a separate, larger bowl – beat together butter and sugar until fluffy. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla.
Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan.