Pumpkin Cranberry Bread

Scott & I have been making bread for breakfast the past little bit. Last night we decided to make some Pumpkin Cranberry Bread. Scott had made it before, but it was my first time making it. It turned out fairly well.

Pumpkin Cranberry Loaf
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
2 cups mashed pumpkin (canned)
1/2 cup maple syrup
1/4 cup apple sauce
1 tbsp vegetable oil
1 tsp vanilla extract
1 cup dried cranberries

Preheat oven to 350F and lightly grease a 8.5 x 4.5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. In a large bowl, stir together pumpkin, maple syrup, apple sauce, vegetable oil and vanilla. Stir in dry ingredients, mixing only until just combined and no streaks of flour remain. Stir in dried cranberries, then pour batter into prepared pan.

Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the loaf springs back when lightly pressed. Cool loaf in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

Scott & Monica's Variations: Scott takes pumpkins and cuts them up and steams them and then blends them to make our own pumpkin. We just use 2 cups of that. We put it into 2 smaller bread pans and cook it for the same 50 minutes. Also, sometimes instead of all cranberries, we will sometimes put in chocolate chips or mix cranberry or chocolates chips or whatever else you would like.

Link to Baking Bites Recipe