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."
Original is 10 servings
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.
3 Reviews
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