The rich orange color of the pumpkins let you know this member of the squash family is full of carotenoids that neutralize free radicals.  It is also high in lutein and zeaxanthin, which go after the free radicals in the lense of the eye, which may help against cataracts and reduce the risk of macular degeneration.  Pumpkins also contain nutrients like potassium, iron, fiber and zinc and are low in calories.  And don't forget the seeds!! One ounce of seeds contain 7 grams of protein, as well as copper, iron, magnesium, manganese, phosphorus and zinc. AND their oil is high in phytosteroids, fatty acids that are chemically similar to cholesterol and therefore help to reduce cholesterol levels in the blood.

                                     CRANBERRY-WALNUT PUMPKIN BREAD

2 cups all purpose flour

2 teas pumpkin pie spice (you may want to add a little more spice or a touch more cinnamon or allspice)

1 teas baking powder

3/4 teas salt

1/2 teas baking soda

6 TBL (3/4 stick) unsalted butter, room temperature

1 cup plus 1 TBL sugar

2 large eggs

1 cup canned pure pumpkin

1 teas vanilla extract

2/3 cup buttermilk

2/3 cup dried sweetened cranberries

1/2 cup coarsely chopped walnuts

Optional: Mini dark chocolate chips

 

Preheat oven to 350.  Butter 9x5x3 (approx) loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl to blend.  Using electric mixer, beat butter in large bowl until fluffy.  Gradually add 1 cup sugar, beating until blended.  Beat in eggs, 1 at a time. Beat in pumpkin then vanilla.  Beat in dry ingredients, alternately with buttermilk in 2 additions each.  Fold in cranberries and nuts and chocolate chips if desired. Transfer batter to pan.  Sprinkle with 1 TBL of sugar. 

Bake approx 1 hour 10 minutes, or til tester comes out clean.  Cool bread in pan on rack for 15 minutes.  Cut around bread at short ends to loosen.  Turn bread out onto rack and remove wax paper.  Cool completely.  Wrap and store.