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.
- Serves: 1 person
- 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
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
Step 2Zest 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 3Cream 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 4Whisk 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 5Bake 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.