Cranberry Pumpkin Loaf

Leftover cranberries from Thanksgiving? This is the perfect way to use them up!

Ingredients:

1 15oz can of Pumpkin

1/2 cup neutral oil or melted butter

3 eggs

1 2/3 cup granulated sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/4 teaspoon (heaping) freshly grated nutmeg

1/4 teaspoon (heaping) ground ginger

1/4 teaspoon ground cloves

2 1/4 cup all purpose flour

1 1/2 cup fresh cranberries, washed and dried

Directions:

1. Preheat oven to 350F and butter/parchment a loaf pan (bigger the loaf pan the better - this is a big bread!)

2. In a large bowl, whisk together the pumpkin, oil, eggs and sugar until smooth. Then add baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk until all combined

3. Add flour and whisk until just mixed, don’t over mix! Add cranberries gently with a spatula.

4. Pour mixture into prepared loaf pan and put in the oven for 65-80 minutes until tester poked into cake comes out clean. (If loaf starts to brown on top but isn’t finished cooking, cover loosely with tin foil until finished cooking)

5. Enjoy!