Cranberry Pumpkin Bread With Crystallized Ginger

This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread.

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• 1  cup all-purpose flour
• 1⁄2 whole wheat flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon  fresh grated nutmeg
• 1⁄2 teaspoon cinnamon
• 3  tablespoons butter
• 3⁄4 cup granulated sugar
• 1⁄2 cup brown sugar
• 3  tablespoons yogurt (vanilla or plain)
• 2  eggs
• 1  cup pumpkin
• 3⁄4 cup milk
• 1⁄2 cup cranberries
• 1⁄4 cup crystallized ginger, finely minced

Directions

1. 1. Preheat oven to 350°F Grease and flour loaf pan.
2. 2. Sift together dry ingredients. Set aside.
3. 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
4. 4. Add dry ingredients alternately with milk; mix until just combined.
5. 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.