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Core Knowledge

Recipes

Pumpkin Nut Loaves

Amanda Carlson-Phillips December 14, 2009

Cook Time: 1 hr

Serves: 24

Calories: 268

Protein: 3g

Total Fat: 10g
Saturated Fat: 4g
Carbohydrates: 43g
Dietary Fiber: 3g

Ingredients

3/4 cup unsalted butter, softened
3 cups sugar
3 eggs, large
3 cups white flour, unbleached
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground
1 cup pecans, chopped
3/4 cup cranberries, dried
2 cups pumpkin, canned
1 tsp vanilla extract

Preparation

Preheat oven to 325 degrees.
Beat 3/4 cup of softened, unsalted butter at medium speed with an electric mixer. Mix until creamy.
Gradually add 3 cups of sugar, beat well.
Add 3 large eggs (one at a time), and beat unil the yolk disappears.
In a medium bowl, combine 3 cups of white flour with 2 tablespoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
Add 1 cup of chopped pecans and 3/4 cup of dried cranberries.
Mix the flour mixture with the butter mixture, then stir in 2 cups of canned pumpkin.
Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour mixture.
Stir in 1 teaspoon of vanilla.
Spoon batter into 12 greased and floured 5x3-inch mini loaf pans.
Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 10 minutes, remove from pans, and let cool completely.