Cranberry Orange Pumpkin Bread

Need a pumpkin fix? You'll love this quick bread recipe. It's moist and flavorful made with fall spices, tart cranberries, and a hint of orange flavoring.  

Pumpkin Orange Cranberry Bread

Ingredients

• 1- 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice mix 
• 1 cup pure pumpkin, not pumpkin pie filling
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar 
• 2 large eggs at room temperature
• 1/4 cup melted butter, slightly cooled
• 1/4 cup canola or vegetable oil
• 1/4 cup buttermilk
• 1- 1/2 teaspoons pure vanilla extract 
• 1 tablespoon orange zest
• 1 cup halved frozen cranberries
• Optional 3/4 cup chopped walnuts 
• Turbinado sugar, for sprinkling on bread

Directions:

• Preheat oven to 350 degrees and grease a loaf pan generously with nonstick cooking spray or butter. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice mix. Set aside.
• In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, buttermilk, orange zest and vanilla extract.
• Add the dry ingredients and stir until just combined. Add 1 cup cranberries that have been tossed with 1 tablespoon of flour. Don’t over-mix the batter.
• Pour the pumpkin batter into the prepared loaf pan and smooth top with a spatula. Sprinkle generously with turbinado sugar.
• Place the loaf pan in the oven and bake for 45 or until the loaf is done when a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Use a butter knife to loosen the bread in the pan. Turn over and carefully remove the bread from the pan. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife.

So how's your pumpkin decorating going? Perhaps you will be inspired by these

these beauties.