Pumpkin Cranberry Nut Bread - cooking recipe

Ingredients

3/4 cup unsalted butter, softened
2 cups granulated sugar
3 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 teaspoons orange zest, minced
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup walnuts, chopped
1 cup cranberries, chopped (fresh or frozen)

Preparation

Preheat oven to 350 degrees F & grease two 8\"x4\" loaf pans.
In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
Beat in the pumpkin & zest (noting that the mixture will look curddled).
In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
Fold in the nuts & berries, then pour into the prepared loaf pans.
Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.