I LOVE this Pumpkin Cranberry Bread!
It represents many of my favorite things about this season.
It’s really easy to make and delicious. It produces a relatively healthy, moist loaf, and if you add the walnuts it adds a wonderful crunch to the texture. I recently made these for a bake sale at church and it went down a storm!
It keeps well in an airtight container for about a week, or you can freeze it.
1 C white sugar
1/3 C oil (or 1/3 C apple sauce if you prefer a lighter option)
1 C pumpkin puree
1 C all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
pinch of ground cloves
pinch of allspice
1/2 C dried cranberries
1/2 chopped walnuts (optional)
In a large bowl mix the sugar, egg, oil, apple sauce and pumpkin together and whisk
In a separate bowl, add the flour, baking soda, baking powder, salt and spices and stir together with a spoon making sure the ingredients are evenly distributed.
Add the walnuts to the dry ingredients and mix well.
Add the dry ingredients into the wet ingredients and stir.
Add the cranberries and stir well until the ingredients are just incorporated.
Pour into an greased loaf pan
Bake at 350F for 45 minutes to an hour, or until an inserted toothpick comes out clean.