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Cranberry-Orange Pumpkin Bread

Recipe Adapted from Ken Haedrich
Prep Time15 minutes
Cook Time1 hour

Equipment

  • 9 x 5" Loaf pan or slightly larger 9.3 x 5.2" loaf pan

Ingredients

  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 1¾ cup all purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp ground ginger
  • ½ tsp salt
  • ¾ cup cane sugar
  • 1 tsp baking soda
  • ½ cup pumpkin puree
  • ⅓ cup fresh orange juice
  • 2 tbsp orange zest
  • 2 cups fresh cranberries

Instructions

  • Preheat oven to 350° and butter the loaf pan.
  • In a small bowl, combine and sift flour, spices, baking soda, salt and set aside.
  • In a large bowl, beat butter with an electric mixer until fluffy. Add sugar and beat in one egg at a time.
  • Combine pumpkin puree, orange zest and juice to the bowl and blend well until mixture is smooth. Add flour gradually and mix until well combined but do not over mix. Lastly, fold in cranberries to the batter.
  • Spoon batter into the loaf pan and smooth out the surface with silicone spatula. Bake in the oven for 55 minutes to 1 hour or until the toothpick inserted in the middle comes out clean.
  • Let the pumpkin bread cool in the loaf pan for 10-15 minutes, then take it out of the loaf pan and let the bread cool down completely on a cooling rack.