Mom's Fresh Cranberry Pumpkin Bread

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 3/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup fresh cranberries, chopped

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
3. In a large bowl, whisk together the sugar, pumpkin puree, oil, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients, stirring until just combined.
4. Gently fold in the cranberries. Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• This bread freezes well and can be enjoyed year-round.
• The tartness of the cranberries pairs perfectly with sweet pumpkin puree.
• This bread makes a great addition to a holiday brunch or dessert table.