Skill required: Confident baker
1/2 cups fresh or frozen cranberries, coarsely chopped
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (outer skin of orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup canned pumpkin puree
1 cup freshly squeezed orange juice
1. Preheat the oven to 325 degrees F and place rack in the center of the oven.
2. Butter and lightly flour one - 9"x5"x3" loaf pan. Set aside.
3. In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger, and cloves. Set aside.
4. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy 2-3 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the vanilla extract and pumpkin puree.
7. With the mixer on low speed, alternately add the flour mixture and orange juice, in three additions, beginning and ending with the flour.
8. Fold in the chopped cranberries.
9. Pour the batter into the prepared pan and bake the bread for about 80 - 90 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
10.Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan.
Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or freezer.
Yield: 1 loaf.
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