Delicious and Moist Pumpkin Cranberry Orange Gingerbread Loaf Recipe

This pumpkin cranberry orange gingerbread loaf is a delightful combination of fall flavors and festive spices. The moist and tender loaf is packed with the sweetness of pumpkin, tartness of cranberries, citrusy zest of orange, and warmth of gingerbread. It's the perfect treat for cozy autumn days.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup molasses
• 1/4 cup orange juice
• 1 egg
• 1/2 cup dried cranberries
• 1/4 cup chopped crystallized ginger

Directions

1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
3. In a large bowl, mix together the pumpkin puree, brown sugar, oil, molasses, orange juice, and egg until well combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in the dried cranberries and crystallized ginger.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and enjoy!

Interesting Facts