I got this from Joy of Baking. Its really delicious. I used the orange zest and its worth the little bit of extra time.
Pumpkin Cranberry Bread: Preheat the oven to 350 degrees F and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, one - 9 by 5 x 3 inch loaf pan.
In a large bowl, sift together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger, and cloves.
In the bowl cream the butter and sugar until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, pumpkin puree, and orange juice. With the mixer on low speed, add the flour mixture and mix just until incorporated. Fold in the chopped cranberries. Pour the batter into the prepared pan and bake the bread for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8|
|Calories from Fat: 131 (28%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1g|
|Cholesterol 136.3mg||42 %|
|Sodium 291mg||10 %|
|Potassium 169.7mg||4 %|
|Total Carbohydrate 75.9g||22 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 71g|
|Protein 8.6g||12 %|
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Calories per serving: 465
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