Cranberry Pumpkin Loaf

It's almost pumpkin season!

Makes 1 -  23x13x8cm (9x5x3”) loaf pan
Bake at 330f in a convection oven for approx. 35-45 min. or at 350f in conventional oven for approx. 50- 60 min.


1 + 2/3 c. all purpose flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
½ c. sweet butter (also known as unsalted butter)
1 c. sugar
2 large eggs
1 c. pumpkin puree/canned pumpkin
¼ c. orange juice
1 tsp. vanilla essence
1 c. fresh/frozen cranberries
                       
Butter and flour your loaf pan. Cream butter and sugar in your mixer. Sift dry ingredients together. Roughly chop the cranberries (squish first for easy chop). Add egg to the mixer slowly, in small amounts (should be at least 4-5). Remove bowl from mixer; add pumpkin, OJ and vanilla and fold in. Add dry ingredients but do not over mix; so mix until you don't see any flour and stop. Add in cranberries before dry is fully mixed.
For a neat garnish, mix ½ cup icing sugar with a little bit of water and stir. It should drip off your spoon in a nice steady stream. Drizzle over loaf.

This loaf is amazing. If you're not a cranberry fan, either reduce the amount or omit. I find a reduced amount would work. Their tartness really adds to the loaf.