PUMPKIN CRANBERRY NUT BREAD
3/4 c. butter, margarine, softened, or butter-crisco
2 c. sugar
1 can (15 oz.) solid pack pumpkin
1.5 teasp grated orange peel (or .5 to .75 teasp. orange extract)
3.5 c. all-purpose flour
2 teasp. ground cinnamon
1 teasp. salt
1 teasp. baking soda
.5 teasp baking powder
1 c. chopped walnuts
1 c. chopped fresh or frozen cranberries
In a mixing bowl, cream buttern and sugar. Add eggs, beating well. Add pumpking and orange peel; mix well. Combine the dry ingredients, add to pumpkin mixture. Beat on low speed just until moistened.
Fold in walnuts and cranberries.
Pour into two greased 8"X4" loaf pans.
Bake at 350 F for 65-75 minutes or until toothpick comes out clean.
Cool 10 minutes in pan; turn out onto wire rack to finish cooling.