Pumpkin Cranberry Bread

30 Dec

I had two different holiday events to go to where I had to bring a “treat” so I doubled this recipe and made two loafs.  At each gathering it was a big hit and disappeared in seconds!  It’s a quick bread so there is no need to wait for it to rise or anything, really simple!  Would be great for any gathering as an alternative to chocolate chip cookies!

Pumpkin Cranberry Bread

  • 1 cup canned cranberries

  • 1 2/3 cups (215 grams) all-purpose flour

  • 1/2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon orange zest

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/2 cup unsalted butter, room temperature

  • 1 cup granulated white sugar

  • 1 teaspoon pure vanilla extract

  • 2 large eggs

  • 1 cup canned pumpkin puree

  • 1/4 cup orange juice

1) Preheat the oven to 350 degrees  F and place rack in the center of the oven. Butter, or spray  with a non stick vegetable spray, one - 9 by 5 x 3 inch loaf  pan. 
2) In a large bowl,  sift or whisk together the flour, baking powder, baking soda, salt, orange zest,  cinnamon, ginger, and cloves. 
3) In the bowl of  your electric mixer, or with a hand mixer, cream the butter and sugar until  light and fluffy (2-3 minutes). 
4) Add the eggs, one at a time, beating well after  each addition. Beat in the vanilla extract, pumpkin puree, and orange juice.  
5) With the mixer on low speed,  add the flour mixture and mix just until  incorporated. Fold in the chopped cranberries. 
6) Pour the batter into the prepared pan and bake  the bread for about 55 - 65 minutes, or until a toothpick inserted into the  center of the loaf comes out clean.
7) Remove from oven  and place on a wire rack to cool for about 10 minutes before removing bread from  pan. Can serve warm, cold, or at room temperature. Store leftovers in the  refrigerator or else freeze for later use.
Makes 1 loaf.


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