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Gingered Cranberry Pumpkin Bread

Source of Recipe


Kathy Casey






List of Ingredients



• 1-1/2 cups flour
  
• 1 tsp baking soda
  
• 1/4 tsp baking powder
  
• 1 tsp salt
  
• 1/2 tsp nutmeg
  
• 1/2 tsp cinnamon
  
• 6 Tbsp butter
  
• 3/4 cup sugar
  
• 1/2 cup brown sugar
  
• 3 Tbsp freshly grated ginger
  
• 2 eggs
  
• 1 cup pumpkin puree (canned pumpkin)
  
• 3/4 cup milk
  
• 1 cup chopped fresh or frozen cranberries
  






Instructions



1. Preheat oven to 350 degrees (F). Butter and flour a 9x5-inch (8-cup) loaf pan.
   
   
2. Mix flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
   
   
3. In a mixer with paddle attachment, cream the butter and sugars together with the ginger. Then add eggs and pumpkin and mix. Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine. Take care not to overmix at this point. Fold in chopped cranberries.
   
   
4. Scrape batter into prepared pan. Tap on the counter to remove any air bubbles and bake in preheated oven for about 1-1/2 hours, or until a toothpick comes out clean when poked in the center. After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
   
   
5. Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool. Slices of this fragrant loaf can be toasted for a great fall breakfast accompaniment.
   
   Makes one 9x5-inch loaf,
   or two 8x4-inch loaves.