Pumpkin-Cranberry-Orange Gingerbread Loaf
Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you'll want it anytime of the year. Also great as muffins.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1large orange
- 1½ cups white sugar
- ½cup unsalted butter, softened
- 2large eggs
- 1(14 ounce) can pumpkin puree
- ¼cup orange juice
- 2teaspoons grated fresh ginger
- 2cups all-purpose flour
- 2teaspoons ground ginger
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon baking powder
- ½teaspoon salt
- 1cup sweetened dried cranberries (such as Craisins®)
- ⅔cup chopped pecans
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.Step 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.Step 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.Step 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.Step 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.