Cranberry Pumpkin Loaf

This is the time of the year when cranberries and pumpkin proliferate grocery stories. While pumpkins are the rage in October with many new soup and pie recipes, cranberries take over in November.


Armed with some leftover pumpkin puree from the Whole Wheat Pumpkin Spice Muffin Mix I made a few days ago and fresh cranberries, I scoured the web for an interesting recipe that used both the ingredients. What I found looked delicious, as always I varied mine a little.


Here’s how I made my loaf:

1 cup all purpose flour
2/3 cup whole wheat flour
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
2 eggs
1/2 cup orange juice
1 cup pumpkin puree
1 cup chopped cranberries
1/2 cup chopped walnuts (optional)
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp orange zest
1 tsp vanilla essence
1/2 tsp ground cinnamon
1/2 tsp ginger powder
1/4 tsp ground cloves
pumpkin seeds (optional)


Preheat oven to 350 degrees. Prepare a 9×15 loaf pan.

In a large bowl mix together flour, baking soda, baking powder, salt, ground cinnamon, ground cloves, ground ginger, and orange zest.


In a separate bowl or in the kitchen aid bowl, beat butter and sugar until light and fluffy. Add eggs one at a time and continue beating. Add vanilla essence, pumpkin puree and orange juice and continue beating on low speed or whisk by hand. Fold in the walnuts and cranberries and mix well. Pour into loaf pan. Bake for 55-60 minutes or until the toothpick test passes.


Cool on the rack for 10 minutes, before removing from pan. Serve warm or cool with some spiced cider or herb tea. It’s fall after all.

And birthday week continues 🙂


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