Pumpkin Cranberry Bread

Pumpkin Cranberry Bread: Preheat your oven to 350 degrees F (180 degrees C) and place your oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, one - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, and cloves.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the vanilla extract and pumpkin puree. With the mixer on low speed, add the flour mixture and cranberries and beat just until incorporated. Pour the batter into the prepared pan, smoothing the top with the back of a spoon or with an offset spatula. Bake for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Remove from oven and place on a wire rack to cool for about 10 minutes before removing the bread from the pan. Let cool completely before frosting.

Cream Cheese Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese until smooth and creamy. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Spread the frosting on the top of the Pumpkin Cranberry Bread. Store leftovers in the refrigerator for up to five days. Or this bread can be frozen.

Makes 1 loaf.

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