Pumpkin, Cranberry, Walnut and Currant Bread

I love pumpkin. I haven't met a pumpkin dish that I didn't like. My very favourite recipes using pumpkin are pies and breads. Moist and flavourful, appropriate for so many different occasions, breads always seems to draw positive comments often related to memories of home.

There are so many recipes available for pumpkin bread but this one, because it's loaded with so many different textures is really my very favourite.

3/4 cup butter or margarine, softened

2 cups sugar

3 eggs

2 cups pumpkin (I used fresh)

1 1/2 teaspoons grated orange peel

3 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp cloves

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup chopped walnuts or pecans

1 cup chopped fresh or frozen cranberries

1/2 cup currants

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange zest; mix well (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture, beating on low speed just until moistened. Fold in nuts, cranberries and currants.. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Enjoy! No disappointments, I promise.