Pumpkin Cranberry Bread

  Winter is in full swing here in the Midwest with very cold days and gorgeous white snow piled on the ground, while sunshine and blue skies make our lengthening February days cheery.

On days like these, the cozy warmth of home is a blessed thing, and of course, baking 

is in order! 

 This quick bread  is a delicious nod to warm, spiced flavors, with a bright pop of tart cranberries to liven it up. It’s a great recipe to share, and even ship as a gift, the flavor only improves with age.

 One lady I give it to, loves it so much, she has trouble sharing with her husband! 

Years ago, I found the recipe in a magazine ad for Libby’s Pumpkin, and have made several modifications.

I reduced the sugar, and replaced part of the oil with plain yogurt, added orange zest and doubled the cranberries, making it a tiny bit healthier!  

Also, it makes perfect mini loaves. I’ve found the smaller loaves bake more evenly,

with less chance of over-browning which the bigger loaves can do. The loaves freeze well, too. 

Pumpkin Cranberry Bread

3 cups all-purpose flour

5 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt 

Mix dry ingredients together in a large bowl and set aside. 

Grease and flour two 9 inch by 5 inch loaf pans. Set aside.

Preheat the oven to 350 *F.

1 can (15 oz) 100% pumpkin puree

2 1/2 cups granulated sugar

1/2 cup orange juice 

1/2 cup avocado oil

1/2 cup plain Greek yogurt

1 tablespoon orange zest (optional)

4 eggs

  2 cups fresh or frozen cranberries, cut in half

In another large bowl, beat together the wet ingredients, except the cranberries.  

Add the pumpkin mixture to the flour mixture, stirring until just combined.

Fold in the halved cranberries. 

 Pour batter into prepared pans, dot any extra cranberries on the top of the loaves for a pretty dash of color. Bake at 350 degrees for 60 minutes, or until a toothpick inserted in the center comes out cleanly, without wet batter sticking to it. 

 If it looks like it’s browning too quickly, loosely tent a piece of aluminum foil over the top. 

 Cool in pans 10 minutes, before turning out onto a cooling rack to finish cooling.

Store wrapped in plastic wrap, or a large plastic zippered bag.

Makes 2 large loaves or 18 mini loaves