I love everything pumpkin and any excuse to use pumpkin! And my new favorite combination is pumpkin and cranberry. The earthy, deep flavor of pumpkin combined with the fresh, tart pop of the cranberries in this pumpkin loaf is so unexpected. Festive enough for New Years dessert!
What you will need:
½ cup canola oil (or 1 stick unsalted butter)
1 cup pumpkin puree (recipe for homemade here)
1 cup loosely packed light brown sugar
¼ cup maple syrup
1 tsp vanilla bean paste (or extract)
2 large eggs
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 ½ tsp pumpkin pie spice
¾ tsp kosher salt
½ tsp baking soda
½ cup frozen cranberries
2 tbsp turbinado sugar
Directions
Preheat the oven to 350°F.
Line a loaf pan with parchment paper and grease, or grease a loaf pan and dust with flour.
Combine the oil, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth.
Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. When I don’t have whole wheat flour on hand, I use all-purpose flour and it works well too.
Add the dry to the wet ingredients and whisk until smooth (but don't overmix).
Scrape into the loaf pan and smooth the top with a rubber spatula. Press cranberries into the top and sprinkle with turbinado sugar.
Bake for 50-55 minutes, until the top is browned and crusty, and a toothpick inserted in comes out clean. Let cool.
Enjoy!
