Cranberry Pumpkin Bread

  in Breads, Breakfast, Desserts, Recipes

Adapted from

1 3/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons pumpkin pie spice
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup pumpkin
2 eggs
1 1/2 cups fresh cranberries
3 tablespoons pumpkin seeds

  1. Preheat oven to 350ºF. 
  2. Spray a loaf pan with cooking spray.
  3. Whisk together the flour, baking powder & soda, salt and spice in a medium bowl. In a separate, larger bowl, beat together the butter, sugars, pumpkin, and eggs until smooth. Add the dry ingredients to the wet, stirring just until everything is incorporated. Stir in cranberries.
  4. Spread evenly in prepared loaf pan and sprinkle with the pumpkin seeds. Bake about 90 minutes or until a cake tester or toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.

Leftover pumpkin tip: Make pumpkin pancakes with the leftover pumpkin!