Pumpkin Cranberry Bread

By á-72524

This recipe for pumpkin cranberry bread can be baked in a bundt cake pan but I always use a loaf pan. The delicate mix of spices such as cinnamon, nutmeg and clove, blended with pumpkin and cranberries make for a delicious dessert. I have used it as gluten free/wheat free substitute for pumpkin pie on Thanksgiving (using a gluten free/wheat free flour of course) mighty tasty even for the people who don't have the allergy.
I have always used fresh pumpkin puree grown from the seeds of our Halloween jack o' lantern but canned pumpkin can be used. Pumpkin being from the squash family other winter squash can be used - acorn and butternut for example.

Also a orange or a lemon glaze using lemon flavoring or lemon juice can be applied to the top which I have yet to try.

Ingredients

• 2 3/4 cups cake flour or substitute
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter softened or 2 sticks
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup dried cranberries

Preparation

Step 1

In a large bowl, add the flour, spices, baking powder, baking soda and salt and whisk together until well combined. Set aside.

With a stand mixer or hand held mixer beat the butter and the sugar until light and fluffy. Add one egg at a time and beat well after each addition. Add the pumpkin puree and the vanilla extract. Beat until well combined.

Add the flour mixture and the milk to the butter mixture. Combine all the ingredients - on medium speed - for 1 to 2 minutes. Add the dried cranberries and mix until blended to the batter.

Pour into a greased bundt cake pan. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted in the middle comes out clean.