Servings: 8 slices
Ingredients
- 1½ Cups all-purpose flour
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp baking powder
- ¼ tsp ground gloves
- ¼ tsp fine sea salt
- 1 Cup pumpkin puree
- ⅓ Cup buttermilk
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 stick unsalted butter softened
- 1 Cup granulated sugar
- ⅓ Cup brown sugar dark brown preferred
- ½ Cup pecans or walnuts chopped
- ⅓ Cup dried cranberries
Instructions
- Heat oven to 300°F. Butter and flour loaf pan.
- Whisk flour, spices, baking soda, baking powder, and salt in a medium bowl.
- Which pumpkin puree, buttermilk, eggs, and vanilla in a medium bowl.
- Using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until fluffy (about 3 minutes). Beat in pumpkin mixture.
- On low speed, beat in flour mixture until just combined. Stir in nuts and cranberries.
- Spread batter into pan; smooth top with spatula. Sprinkle with 1 tablespoon of sugar.
- Bake until toothpick in the center comes out clean, about 80 minutes.
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