Gingered Cranberry Pumpkin Bread
Recipe: #10636
September 29, 2013
Categories: Breads, Cranberry, Pumpkin, Christmas, Thanksgiving, Oven Bake, Quick Breads, Flour, Kosher Dairy, more
"A great Fall recipe with lots of ginger flavor. If using frozen cranberries, no need to thaw them."
Ingredients
Nutritional
- Serving Size: 1 (111.1 g)
- Calories 266.7
- Total Fat - 8.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 62 mg
- Sodium - 405.3 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 1.3 g
- Sugars - 26.8 g
- Protein - 4.3 g
- Calcium - 46.8 mg
- Iron - 0.6 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F. Butter and flour a 9-by-5-inch loaf pan.
Step 2
Mix flour, soda, baking powder, salt, nutmeg and cinnamon together. Set aside.
Step 3
In a mixer with a paddle attachment, cream butter and sugars together with the fresh ginger.
Step 4
Add eggs and pumpkin and mix.
Step 5
Add dry ingredients in 3 batches, alternating with the milk, beating just long enough to combine. Do not overmix.
Step 6
Fold in cranberries and candied ginger.
Step 7
Scrape batter into prepared loaf pan.
Step 8
Bake for 1 1/2 hours or until a toothpick inserted in center of loaf comes out clean. (After 45 minutes, rotate pan and loosely cover with a sheet of foil to prevent overbrowning.
Step 9
Cool in pan 10 minutes then remove to a wire rack to cool completely.
Tips
No special items needed.