This Pumpkin Cranberry Bread brings a little of everything that we love about pumpkins and manages to strike the perfect balance between savory and sweet. Enjoy this delicious bread with breakfast or as an afternoon snack, warm, with a pat of butter.

Ingredients1/2 cup (1 stick) unsalted butter, softened1-1/4 cups sugar3 eggs 1 teaspoon vanilla extract1 cup cooked and mashed pumpkin1-3/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/3 cup milk1 cup dried, sweetened cranberries1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Butter a 9x5-inch loaf pan and line with parchment paper, if desired.
2. Using an electric mixer, cream butter while gradually adding sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin. (The mixture may look “curdled” from the pumpkin; that’s fine.)
3. In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
4. Blend a third of the dry ingredients into creamed mixture, followed by half of the milk. Add another third of the dry ingredients, remaining milk, then remaining dry ingredients until well combined.
5. Fold in cranberries and walnuts (if using).
6. Scrape batter into prepared pan. Bake on center oven rack for 1 hour, or until a tester inserted into the center comes out clean. Cool in pan for 10 minutes, then turn bread out onto a rack to cool.