Pumpkin Cranberry Bread
- Preparing Time: 15 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 cup whole cranberries (120g), coarsely chopped
- 1 2/3 cups all-purpose flour (215 g)
- 1 tablespoon orange zest
- 1/2 cup unsalted butter (113 g), room temperature
- 1 cup granulated white sugar (200 g)
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree
- 1/4 cup orange juice (60 ml)
- Carbohydrate 75.9340351562502 g
- Cholesterol 136.253125 mg
- Fat 14.5533425520833 g
- Fiber 4.9754365327172 g
- Protein 8.62336989583336 g
- Saturated Fat 8.16774455208333 g
- Serving Size 1 1 Serving (172g)
- Sodium 290.993192708334 mg
- Sugar 70.958598623533 g
- Trans Fat 1.40841499479167 g
- Calories 465 calories
Pumpkin Cranberry Bread: 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. In a large bowl, sift together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger, and cloves. In the bowl cream 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 incorporated. 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.
