Harvest Bread

Ingredients

• 1¾ cups all purpose flour
• 1/3 cup cornmeal
• 1½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ½ cup (1 stick) Danish Creamery Butter
• 1½ cup sugar
• 1¾ (15 oz. can) cup pumpkin
• 3 large eggs
• 1½ cups whole fresh or frozen cranberries
• ½ cup chopped walnuts

Directions

Preheat oven to 350°F. Butter a large 9-inch loaf pan.Combine flour, cornmeal, baking soda, and spices in a bowl. Cream butter and sugar. Beat in pumpkin and eggs. Add dry ingredients and stir just until blended. Stir in cranberries and nuts. Pour into prepared loaf pan. Bake 1 hour to 1 hour 15 minutes or until wooden skewer comes out clean when inserted into the center of the loaf. Cool the pans for 5 to 10 minutes then remove loaf from pan to cool completely before slicing.Yield: 1 loafSource: Challenge package recipe developed by Challenge Home Economist.