Thanksgiving is at the end of next week and today’s post starts off my Thanksgiving recipe offerings. Thanksgiving is my favorite holiday because it is all about being grateful for all that we have, enjoying time with those that we love, and preparing (then eating) wonderful food.

This quick bread recipe combines two iconic holiday flavors into one delicious loaf of goodness. Pumpkin has been a part of Thanksgiving traditions at least since the 4th Thursday of November became a national holiday under President Abraham Lincoln in 1863, although it was a staple in North Americans diets well before that. Originating in Mexico, pumpkins are considered the first domesticated plant in the Americas. Cranberries probably were part of the very first Thanksgiving celebrated by the Wampanoag Native Americans and the Plymouth colonists of New England in 1621. Given the long history of these two fruits being grown here, it’s not a surprise that they complement each other well. That is perfectly demonstrated in this recipe.

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread (adapted from bobsredmill.com) Total Time Required: 1-1/2 hours,  Prep Time: 15 minutes, Cook Time: 75 minutes, Servings: 12 slices

Ingredients:

• 1-3/4 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 1 cup pumpkin, fresh or canned
• 6 tablespoons canola oil
• 2 tablespoons fresh orange juice
• 2 large eggs
• 1-1/2 cups fresh cranberries, coarsely chopped

Mise en place!

Instructions:

Preheat the oven to 350ºF. Spray a loaf pan with cooking spray and set it aside.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves.

Combine the flour, sugar, and spices.

In a medium mixing bowl, whisk together the pumpkin, oil, juice, and eggs.

Whisk together the pumpkin, eggs, oil, and juice. . .

. . . until thoroughly mixed.

Stir the wet ingredients into the dry ingredients until the mixture is blended.

Add the wet to the dry ingredients.

Fold in the cranberries.

Add the cranberries to the batter.

Transfer the batter to the prepared loaf pan and bake it for 60-75 minutes or until a cake tester inserted into the center of the bread emerges clean.

Time for the oven!

Allow the bread to cool in the pan on a wire rack for 10 minutes then remove it from the pan to cool completely before cutting.

Cool the bread completely before slicing.

Store in an airtight container for up to 3 days.

Seasonal & Delicious!

Thanksgiving flavors are present here and delicious together!  ~Linda

Pumpkin Cranberry Bread (adapted from bobsredmill.com) Total Time Required: 1-1/2 hours,  Prep Time: 15 minutes, Cook Time: 75 minutes, Servings: 12 slices

Ingredients:

• 1-3/4 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 1 cup pumpkin, fresh or canned
• 6 tablespoons canola oil
• 2 tablespoons fresh orange juice
• 2 large eggs
• 1-1/2 cups fresh cranberries, coarsely chopped

Instructions:

Preheat the oven to 350ºF. Spray a loaf pan with cooking spray and set it aside.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. In a medium mixing bowl, whisk together the pumpkin, oil, juice, and eggs.

Stir the wet ingredients into the dry ingredients until the mixture is blended. Fold in the  cranberries.

Transfer the batter to the prepared loaf pan and bake it for 60-75 minutes or until a cake tester inserted into the center of the bread emerges clean.

Allow the bread to cool in the pan on a wire rack for 10 minutes then remove it from the pan to cool completely before cutting. Store in an airtight container for up to 3 days.