Cranberry-Raisin Pumpkin Bread

• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoons butter or 6 tablespoons margarine
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 2/3 cup buttermilk
• 1/2 cup dried sweetened cranberries (craisins)
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350-degrees F.
2. Spray loaf pan (9"x5") with cooking spray.
3. Sift dry ingredients (flour- baking powder) together in small bowl.
4. Set aside.
5. Cream butter or margarine in large bowl of electric mixer.
6. Gradually add sugar.
7. Beat in eggs, one at a time.
8. Add pumpkin and vanilla.
9. Add dry ingredients alternately with buttermilk.
10. Fold in cranberries, raisins and walnuts (if using).
11. Transfer batter to prepared pan.
12. Bake for 1 hour 10 minutes or until toothpick comes out clean.
13. Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

flour, cinnamon, ginger, nutmeg, salt, baking soda, baking powder, butter, sugar, eggs, pumpkin, vanilla, buttermilk, cranberries, raisins, walnuts

Taken from www.food.com/recipe/cranberry-raisin-pumpkin-bread-75353 (may not work)