Cranberry Pumpkin Bread

Many years ago, I was putting together my first cookbook of memorable recipes. This cranberry-pumpkin bread was from my mom and remains one of my all-time favourites. Freezes well. Delicious warm or cooled.

cooking spray
3½ cups all-purpose flour, unbleached
2½ cups white sugar
1½ Tbsp. pumpkin pie spice
2 tsp. baking soda
1½ cups canned pumpkin purée
4 large eggs
⅔ cup milk
½ cup Canola oil
1 (12 oz) pkg fresh cranberries

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease two 9x5” loaf pans with cooking spray.

Combine flour, sugar, pumpkin pie spice and baking soda in a large bowl.

Combine pumpkin purée, eggs, milk and oil in a separate bowl. Add the pumpkin purée mixture to the flour mixture and beat until well combined. Fold in cranberries. Divide batter between the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.

Makes 2 loaves.

Cook's Notes:

• Grease and flour the loaf pans instead of using cooking spray, if preferred.
• Substitute fresh pumpkin purée for the canned, if desired.
• If using frozen cranberries, do not thaw.

Nutritional Information:
Per serving: Calories: 260 | Fat: 7g | Carbs: 46g | Protein: 4g