Cranberry-Raisin Pumpkin Bread - cooking recipe

Ingredients

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)

Preparation

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