Pumpkin Cranberry Bread



1 3/4 cups Organic Unbleached White All-Purpose Flour

1 cup Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Allspice

1/4 tsp Cloves

1 cup Pumpkin fresh or canned

1/2 cup Canola Oil or preferred oil

2 Eggs large

1 1/2 cups Fresh Cranberries coarsely chopped



  1. Preheat oven to 350ºF. Spray a loaf pan with cooking spray and set aside.
  2. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. In a separate mixing bowl, combine pumpkin, oil, and eggs.
  3. Stir wet ingredients into dry ingredients until the mixture is blended. Stir in cranberries.
  4. Fold batter into the prepared loaf pan and bake for 60-75 minutes or until a toothpick/cake tester inserted into the center of the bread emerges clean.
  5. Remove from pan and cool before serving. Store in an airtight container for up to 3 days.