Servings: 12 slices servings Prep: 15 min Cook: 1 hr 15 min

Adding fresh, tangy cranberries to a warm, earthy pumpkin bread laced with fall spices is the perfect baked treat to take you from fall to the festive holiday season. The spices paired with pumpkin are warm and festive: perfect for cooking and baking all season long, well beyond Thanksgiving pumpkin pie. Plus, there’s nothing more festive and holiday spirited than cranberries. Recipe courtesy of Maris Callahan from In Good Taste.

Servings

12 servings

Prep time

15 minutes

Cook time

1 hour 15 minutes

Passive time

n/a

Ingredients

1 3/4 cups Organic Unbleached White All-Purpose Flour
1 cup Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
1/4 tsp Cloves
1 cup Pumpkin fresh or canned
1/2 cup Canola Oil or preferred oil
2 Eggs large
1 1/2 cups Fresh Cranberries coarsely chopped

Instructions

Preheat oven to 350ºF. Spray a loaf pan with cooking spray and set aside.
In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and cloves. In a separate mixing bowl, combine pumpkin, oil and eggs.
Stir wet ingredients into dry ingredients until the mixture is blended. Stir in cranberries.
Fold batter into the prepared loaf pan and bake for 60-75 minutes or until a toothpick/cake tester inserted into the center of the bread emerges clean.
Remove from pan and cool before serving. Store in an airtight container for up to 3 days.