Pumpkin Cranberry Bread

Fall is full of pumpkin, cranberries everywhere here. When you combine two ingredients that scream 'fall', you get this beautiful bread. This is the second bread I made for the breakfast platter for a friend to take to work. I have added spices, but you can omit them if you do not want spices. You can also use dried sweetened cranberries instead of fresh tart cranberries. Add some walnuts if you like them. Love chocolate? Add about half a cup of chocolate chips to the batter.

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Ingredients:
Pumpkin Puree - 1 cup
All purpose flour - 1 3/4 cup
Sugar - 1 1/2 cups
Baking Soda - 1 tsp
Baking powder - 1/4 tsp
Salt - 3/4 tsp
Water - 1/3 cup
Oil - 1/2 cup
Eggs - 2 large
Cranberries - 1 cup chopped coarsely (I used fresh - See Notes)
Cinnamon - 1 tsp
Cloves - 1/2 tsp
Ginger - 1/2 tsp
All Spice - 1/8 tsp
Nutmeg - 1/8 tsp

Method:
Preheat the oven to 350 F. Grease 9 X 5 loaf pan or 4 mini loaf pans with vegetable oil spray. I used 4 mini loaf pans. Set aside. In a bowl, whisk together flour, salt, baking powder, baking soda, spices. In another bowl, whisk together sugar, pumpkin puree, oil, water. Add eggs and whisk again. Add the dry ingredients to wet and stir gently. Add the chopped cranberries and stir to combine. Divide between the loaf pans or pour into a single 9 X 5 pan. Bake for 35 - 38 minutes for a mini loaf and 60 - 65 minutes for a large loaf. Do the toothpick test. Cool on the wire rack in the pan for 10 minutes and then turn it on to cool completely.

Enjoy.

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