Cranberry Walnut Pumpkin Bread

• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegetable oil
• 1 cup sugar
• 2 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• 1/2 cup dried cranberries optional
• 1/2 cup chopped walnuts toasted, optional

1. Preheat oven to 350 degrees F. Grease a loaf pan (or spray with non-stick baking spray, my preferred method). Cut a sheet of parchment to fit so that you can line it along the long sides of the pan, which will make for easy removal of the bread after baking. Gather all of the dry ingredients in a bowl and whisk to combine.
2. In the bowl of an electric mixer (or large mixing bowl) beat the butter until fluffy; if using oil, just put the oil in the bowl. Add the cup of sugar and beat until creamed, 3 to 5 minutes. Add eggs followed by the pumpkin puree and then the vanilla. Take care to scrape down the sides of the bowl and the bottom of the bowl. Alternate adding dry ingredients and buttermilk, starting and ending with the dry ingredients. I added the dry ingredients in three steps, and the buttermilk in 2. Don't overmix!
3. As soon as almost all of the flour mixture is incorporated, use a spoon or spatula to fold in the cranberries and walnuts. Spoon all of the batter into the prepared loaf pan. Smooth the top and place in the hot oven. Bake 60 to 70 minutes, until a tester inserted into the middle of the bread comes out clean. Cool for 10 minutes, then remove it from the pan and cool completely on a cooling rack.

flour, cinnamon, ground ginger, ground nutmeg, cloves, baking powder, salt, baking soda, vegetable oil, sugar, eggs, pumpkin puree, vanilla, buttermilk, cranberries optional, walnuts

Taken from www.yummly.com/recipe/Cranberry-Walnut-Pumpkin-Bread-1303821 (may not work)