Pumpkin Cranberry Orange Bread

Generally this is called Pumpkin Cranberry Bread however I really do not want it unless there are plenty of oranges (and I want walnuts too).  Something that should be around the house during the fall and winter months every day.  I love this for breakfast, in the afternoon and at midnight with lots of butter or the orange marmalade cream cheese shown here.

Pumpkin Cranberry Orange Bread

Ingredients

• 1 C. Fresh Cranberries (coarsely chopped)
• 1 2/3 C. All-Purpose Flour
• 1/2 t. Baking Powder
• 1 t. Baking Soda
• 1/2 t. Salt
• 1 T. Orange Zest
• 1/2 t. Ground Cinnamon
• 1/2 t. Ground Ginger
• 1/4 t. Ground Cloves
• 1/2 C. Unsalted Butter (room temperature)
• 1 C. Granulated White Sugar
• 1 t. Pure Vanilla Extract
• 2 Lg. Eggs
• 1 C. Canned Pumpkin Puree
• 1/4 C. Orange Juice
• 1 C. Walnuts (chopped) optional

Preparation

1. Whisk together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger and cloves in a large bowl
2. In a separate bowl beat the butter and sugar until light and fluffy (2-3 minutes)
3. Add the eggs one at a time; beat well after each egg is added; beat in the vanilla, pumpkin puree and orange juice
4. Using low speed add the flour mixture slowly and mix until incorporated
5. Fold in the cranberries and (nuts-optional)
6. Pour batter into prepared pan and bake for about 55-65 minutes (toothpick will come out clean when inserted into center of the loaf
7. Remove from oven; place on a wire rack and cool for 10 minutes
8. Remove from oven and serve warm
9. Wrap and store in refrigerator or freezer

(Makes 1 Loaf) Served here with Orange Marmalade Cream Cheese

Recipe from www.joyofbaking.com and adapted

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