Pumpkin Cranberry Bread

 

I bought some fresh cranberries and thought I'd try something new with my pie pumpkin. This combination of pumpkin and cranberries is tastey.

Pumpkin Cranberry Bread

2 1/4 c flour
1 Tbs pumpkin pie spice
2 tsp baking power
1/2 tsp salt
2 eggs
2 c sugar
1 pie pumpkin, baked and pureed
1/2 c canola oil
1 overflowing cup fresh cranberries, chopped
1 c walnuts, chopped (optional)

Preheat oven to 350°. Grease and flour 2-9x5 loaf pans. Combine flour, pumpkin pie spice, baking power and salt in large bowl, set aside. In small bowl combine eggs, sugar, pumpkin and oil until well mixed. Add to flour mixture using wooden spoon. Gently fold in cranberries and nuts. Spoon into loaf pans and bake 50-60 minutes until done. Cool before slicing.



Make sure to chop up the cranberries. I learned that if you microwave the cranberries first, then they will be easier to chop. I microwaved mine for two 30-second intervals. If you leave the cranberries whole, they will expand and pop when baking, leaving holes. Also, I added a bit of flour to the cranberries so they wouldn't stick together. It is important to gently fold them into the batter as they may turn the batter red/pink.