Ingredients
1 cup Dried and Sweetened Cranberries 250 mL
1/2 cup unsalted butter, room temperature 125 mL
1 cup brown sugar 250 mL
2 large eggs, room temperature
2 cup canned pumpkin purée 500 mL
2 cups all-purpose flour 500 mL
2 tbsp Ground Cinnamon 30 mL
1 1/2 tbsp Baking Powder 22 mL
1 tsp Ground Ginger 5 mL
1/2 tsp salt 2 mL
1/2 cup Pecan Pieces 125 mL
Directions:
1. Preheat oven to 350°F (180°C). In a small bowl, cover cranberries with warm water; set aside. Grease a 9 x 5-in
(2 L) loaf pan well; set aside.
2. Using an electric mixer, cream the butter and brown sugar at medium speed until light. Add the eggs, one at a time, mixing well after each addition. Mix in the pumpkin. In a separate bowl, combine the flour, cinnamon, baking powder, ginger and salt. Carefully add dry ingredients with mixer on low, just until blended. Add nuts and well-drained cranberries, mixing until just distributed.
3. Spread batter evenly in loaf pan and bake on centre rack for 60 to 65 min., or until a toothpick inserted into the centre comes out clean. Let cool 10 min. in the pan then remove loaf and cool completely. Slice and serve or wrap in plastic wrap and store up to 5 days.
