Gingered Cranberry Pumpkin Bread
Created by Mikekey on September 29, 2013
- Servings: 10
- Prep Time: 30m
- Cook Time: 1.5h
- Recipe #10636
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, light brown
- 3 tablespoons fresh ginger, peeled and grated
- 2 large eggs
- 1 cup pumpkin (puree, canned-not pumpkin pie mix)
- 3/4 cup milk
- 1 cup cranberries (fresh or frozen cranberries, chopped)
- 1/2 cup candied ginger (chopped)
How to Make
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Step 1: Preheat oven to 350F. Butter and flour a 9-by-5-inch loaf pan.
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Step 2: Mix flour, soda, baking powder, salt, nutmeg and cinnamon together. Set aside.
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Step 3: In a mixer with a paddle attachment, cream butter and sugars together with the fresh ginger.
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Step 4: Add eggs and pumpkin and mix.
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Step 5: Add dry ingredients in 3 batches, alternating with the milk, beating just long enough to combine. Do not overmix.
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Step 6: Fold in cranberries and candied ginger.
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Step 7: Scrape batter into prepared loaf pan.
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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.
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Step 9: Cool in pan 10 minutes then remove to a wire rack to cool completely.
Nutritional Facts
- 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