Pumpkin Cranberry Nut Bread

• 3 1/2 c. flour
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. grated orange rind
• 3/4 c. butter or margarine, softened
• 2 c. sugar
• 3 eggs
• 1 (16 oz.) can solid pack pumpkin
• 1 c. chopped walnuts
• 1 c. chopped cranberries

1. Preheat oven to 350u0b0.
2. Combine dry ingredients; set aside. Cream the butter and sugar.
3. Add eggs, one at a time, mixing after each addition.
4. Alternate additions of pumpkin and dry ingredients. Stir in nuts and cranberries.
5. Pour batter into 2 lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
6. Bake 60 to 65 minutes or until bread tests done.
7. If desired, drizzle with icing (mix just enough cream or milk into confectioner sugar to make a slightly running consistency).
8. Garnish with walnut halves and cranberries.
9. Yields 2 loaves.

flour, ground cinnamon, salt, baking soda, baking powder, orange rind, butter, sugar, eggs, solid pack pumpkin, walnuts, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896238 (may not work)