Pumpkin Cranberry Bread Recipe
Cranberry Bread: Preheat the oven to 350 degrees
F (177 degrees C) 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 (23 x 13 x 8 cm) loaf
In a large
bowl, sift or whisk together the flour, baking powder, baking soda, salt, orange
zest, cinnamon, ginger, and cloves.
In the bowl of
your electric mixer, 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. Beat in the vanilla extract, pumpkin puree, and orange juice.
With the mixer on low speed, add the flour mixture and mix just until
Fold in the chopped cranberries. 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.
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.
Pumpkin Cranberry Bread:
1 cup (120
grams) fresh or frozen cranberries, coarsely chopped
1 2/3 cups (215
teaspoon baking soda
1/2 teaspoon salt
tablespoon orange zest (outer skin of orange) (optional)
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground cloves
1/2 cup (113 grams) unsalted butter,
(200 grams) granulated white sugar
(240 ml) canned pumpkin puree
(60 ml) orange juice