Pumpkin Cranberry Bread

With ice outside, baking is the perfect afternoon activity to warm up the home and soul!  I had both fresh cranberries and cooked pumpkin on hand.  This recipe seemed to be just perfect! Let the bread set, cool, and "sweeten" a bit!  The tang of the cranberries and sweetness of the pumpkin created a delicious combination of flavors.  Enjoy with a cup of coffee!

Pumpkin Cranberry Bread   adapted from Beta Sigma Phi cookbook
Ingredients:
1 cup canned or cooked pumpkin
3/4 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 tsp vanilla
2 tsp baking powder
2 cups flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ginger
1 cup chopped walnuts (I omitted)
1 cup fresh or frozen cranberries

Combine pumpkin, sugar, milk, eggs, vanilla and butter in a large mixing bowl.

Beat until smooth.

Combine baking powder, flour, cinnamon, baking soda, nutmeg and ginger.  Mix well.  Combine with wet ingredients.

Stir.  Fold in nuts and cranberries.

Pour into 2 greased loaf pans or 4 mini loaf pans.

Bake 2 loaf pans for 70 min or 4 mini loaf pans for 30 min at 350 degrees (or until cake tester/toothpick comes out clean.)  Let cool.
Enjoy!

Recipe linked along with other great ideas at Tempt My Tummy Tuesday