This quick bread is my new favourite thing to do with leftover pumpkin puree. I've made pumpkin muffins before and they are always dense and hearty but other than being hearty they generally are not the most exciting muffins around. But this moist pumpkin loaf with its generous amounts of orange zest, tart cranberries, a hint of vanilla , and warming spices has a more complex flavour and is just as satisfying as any of my muffin recipes.
This loaf is so tender, delicate, old fashioned and wintery. It is the perfect comfort food for this shitty Maritimes December day. It is raining! Not even a respectable snowfall..... but if rainy days mean I get to stay in and bake, I guess I cant complain that much...especially after a few slices of this pumpkin loaf.
Pumpkin Cranberry Loaf
Makes one 9x5 loaf
Time: 2 hours
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- ½ cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 1 cup orange juice
- 1-1/2 cups cranberries, fresh or frozen
- Preheat oven to 325 degrees F. Grease a 9x5-inch loaf pan with butter.
- Sift together flour, baking soda, baking powder, salt, and spices and set aside.
- In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin puree, orange zest and vanilla. Stir in orange juice. Add dry ingredients in 2 additions and blend just until incorporated. Fold in cranberries.
- Spoon batter into a greased 9x5 loaf pan and bake in centre of oven for 60-75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.
Adapted from: Sugar by Anna Olson