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Directions for: Pumpkin Cranberry Loaf

Ingredients

2 cup flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

½ tsp cinnamon

½ tsp cloves

½ tsp ginger

½ cup unsalted butter, room temperature

1 cup sugar

2 egg

1 cup canned pumpkin puree

zest of one orange

1 tsp vanilla

1 cup orange, juice

1 ½ cup cranberries, fresh or frozen

Directions

1. Preheat oven to 325ºF.

2. Sift together flour, baking soda and powder, salt and spices and set aside.

3. In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.

4. Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.

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