Cranberry Pumpkin Bread

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Cranberry Pumpkin Bread

 

2 cups whole raw cranberries

1 1/2 cups white flour

1/4 cup cornmeal

3/4 cup granulated sugar

3/8 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup canned pumpkin purée

5 tablespoons canola oil

2 teaspoons grated orange zest (the outermost part of the orange peel)

3 tablespoons water

 

Preheat the oven to 350 degrees.

Chop the cranberries into quarters (may use a food processor) and set aside.

Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon,

ginger, and cloves in a bowl and set aside.

In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water.

Then gently stir in the dry ingredients and chopped cranberries.

Pour mixture into a lightly greased 9 " - x 9 " -inch baking pan, and bake for 40 to

50 minutes or until an inserted toothpick comes out clean.

Allow bread to cool for about 5 minutes before removing from the pan, then place

bread on a rack to completely cool before serving.

Makes 16 small squares.