My Recipe Box - Cranberry Pumpkin Loaf

 I first made this in October 2020, from Lemon tree Dwelling and it quickly became a favourite. The cream cheese icing is the best!

I have divided the ingredients and made only one loaf, but really why not make two and freeze one!

Ingredients - makes 2 loaves

Pumpkin Bread
2 c. granulated sugar I prefer less
1 c. packed brown sugar
¾ c. vegetable oil
1 ½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 15 oz. can pumpkin puree
2 eggs I often use 1/4 cup applesauce per egg or a banana per egg
3 ½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese softened
2 tsp. milk
½ tsp. vanilla

Instructions

Preheat oven to 375 degrees.
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
Add baking soda, baking powder, salt, and spices. Beat until blended.
Add pumpkin and eggs. Beat until blended.
Add flour and water and stir just until blended.
Stir in cranberries.
Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.