I love all things pumpkin! I usually get my fix in October and November. This year I got a couple of lovely Jarrahdale pumpkins on clearance after Thanksgiving. I especially wanted to try it out, because it will be one of our test varieties going in later this year. It stored beautifully, and baked up even better! This Cranberry Pumpkin Bread is delightfully moist, and by using applesauce instead of oil a little healthier too! If you still have pumpkin that needs to be used up, this is a great recipe to try! If you are out of pumpkins, or need an easy button, and don't we all sometimes, canned pumpkin is awesome as well and usually available all year long, so you can get your pumpkin fix anytime!
Ingredients
1 3/4 cups 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 cup pumpkin
1/4 cup applesauce
2 eggs
1 cup dried cranberries
Preheat oven to 350.
Spray a 9 in loaf pan with nonstick cooking spray.
Combine dry ingredients in a medium bowl, set aside.
Combine pumpkin, apple sauce, and eggs and mix well.
Add your dry ingredients to your pumpkin mixture. (I like to do this with my KitchenAid stand mixer, but a hand mixer or hand mixing get the job done well too!)
When ingredients are thoroughly combined, add dried cranberries.
Transfer to prepared loaf pan, and bake for 70 min, or until a toothpick inserted near the center comes out clean.
Cool and enjoy!