Pumpkin Cranberry Bread


Another one handed recipe! Just two, maybe three, things to do before you pick up that baby: crack the eggs, grease the loaf pan, and unless you are very adept open the can of pumpkin puree.  Feel free to play around with the spices in the recipe, I suggest 1 1/2 tsp cinnamon but you could use pumpkin pie spice, or your own mixture of ginger, nutmeg, cardamom…I’ve also mixed up the flours a bit too, occasionally I’ll replace 1/2C of regular flour with almond meal for a nice nutty flavor or replace up to 1C flour for the whole wheat pastry flour, when I feel like being healthier.

2 1/4 C flour

1 1/2tsp Baking powder

1tsp Baking soda

1tsp Salt

1 1/2 tsp Cinnamon

1 Egg

1 Egg white

1 C Brown sugar

1 1/2 C Pumpkin puree

1/4 C Oil

1/2 C Dried cranberries (soaked in warm water or cider for at least 5 minutes and up to 1 hour)

Preheat oven to 350 and grease a 9x5in loaf pan. Soak the cranberries and set aside. Stir the dry ingredients together in a large bowl. In a smaller bowl stir together the wet ingredients. Stir the wet ingredients into the dry ingredients, drain the cranberries and stir into the batter. Pour everything into the prepared pan and bake for about 50 minutes, or until the top is golden brown and a cake tester/toothpick comes out clean.