Gingered Cranberry Pumpkin Bread
- Reviews 6
Ready In: 1 hr 5 mins
Serves: 12
Yields: 1 loaf
Ingredients
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 6 tablespoons butter
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar
- 3 tablespoons freshly grated gingerroot
- 2 eggs
- 1 cup pumpkin puree (canned pumpkin)
- 3⁄4 cup milk
- 1 cup chopped cranberries, fresh or frozen
Directions
- Preheat oven to 350 degrees.
- Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
- Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
- 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.
- Scrape batter into prepared pan.
- Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ 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.
- (Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.
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