Pumpkin Cranberry Bread
Updated: Mar 16, 2020
It felt like God was speaking to me. A small section of fresh cranberries was smiling at me in the produce section at the grocery store. You see, it's January, they should all be gone by now. I don't know where they came from but I'm grateful. So if you stumble across fresh cranberries this weekend at your grocery store, know, God is speaking to you and you need to make this bread. Right now.
1 3/4 cup sugar
1 cup canned pumpkin (or fresh, you do you Boo!)
2/3 cup canola oil
1 TBSP vanilla
2 1/4 cups all-purpose flour
1 cup chopped walnuts (optional)
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
2 cups coarsely chopped fresh cranberries
1. Place rack in the center of the oven. Preheat oven to 350°F. Oil one Bundt pan or 2 loaf pans.
2. In a medium bowl, combine sugar, pumpkin, canola oil, eggs and vanilla. Mix well.
3. In a separate bowl, combine remaining ingredients, except cranberries. Slowly mix wet ingredients into the dry ingredients using your mixer on low to medium speed. Fold in cranberries with a spatula.
4. Spoon batter into chosen pan/s and bake for 55 minutes or until wooden pick inserted into center comes out clean. Let bread cool for 10 minutes before removing onto a wire rack to finish cooling. Cool completely and enjoy!
This is super yummy broiled for a minute and buttered. OR we may have discovered that some cream cheese schmeared over it takes it to a completely different level and since you love yourself, you might want to try it that way as well!