Pumpkin-Cranberry-Orange Gingerbread Loaf
Description
Packed with all the flavors of Thanksgiving and Christmas, this baked pumpkin and gingerbread loaf will be a great addition to your holiday fare.
Ingredients
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1 large orange
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1 1/2 cups white sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1 (14 ounce) can pumpkin puree
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1/4 cup orange juice
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2 teaspoons grated fresh ginger
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2 cups all-purpose flour
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2 teaspoons ground ginger
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup sweetened dried cranberries (such as Craisins®)
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2/3 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
2
Zest the entire orange, avoiding the white (pith). Peel and section the orange and remove all seeds. Chop orange pulp in the bowl of a food processor or blender until fine. Reserve with the zest.
3
Cream sugar and butter together in a large bowl with an electric mixer until very well combined. Beat in eggs, one at a time, until thoroughly incorporated. Stir in pumpkin, reserved chopped orange and zest, orange juice, and grated ginger.
4
Whisk flour, ginger, baking soda, cinnamon, baking powder, and salt together in a separate bowl. Stir into the wet batter until almost all is moistened, but do not overwork. Fold in dried cranberries and pecans. Turn into the prepared loaf pan.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan, on a wire rack, for 15 minutes. Remove from the pan and let cool completely on the wire rack before wrapping.