Pumpkin Cranberry Loaf

Pumpkin Cranberry Loaf

Enjoy this irresistibly moist and flavourful Pumpkin Cranberry loaf for breakfast or a snack.

Pumpkin Cranberry Loaf
Serves: 1
Cook time: 
Total time: 
Ingredients
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg
  • 1 cup pumpkin puree
  • zest of 1 orange
  • 1 teaspoon vanilla essence
  • 1 cup orange juice
  • 1½ cups cranberries, fresh or frozen
Instructions
  1. Preheat oven to 160°C.
  2. Sift together flour, baking soda and powder, salt and spices and set aside.
  3. In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
  4. Spoon batter into loaf pan and bake in centre of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.

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