Cranberry Pumpkin Bread

Leftovers - it's rather amazing what you can create after finding a forlorn can of pumpkin puree in the cupboard and fresh cranberries hiding in the very back of the refrigerator.

Such was the case yesterday as an Alberta Clipper made its way into our neighborhood, and a desire for 'cozy' food came over me. With orange and cinnamon accents, this dense bread would be especially good for dessert or with a strong cup of morning coffee

Cranberry Pumpkin Bread
Makes about 10-12 slices

1/2 cup cranberries, rinsed and sorted
1/2 cup fresh-squeezed orange juice
1 tablespoon orange zest
1/4 cup sugar

2 cups whole wheat pastry flour
2/3 cup sugar
1 teaspoon baking soda
pinch of salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 can pumpkin puree

1/2 cup oil
2 eggs, beaten

Bring cranberries, orange juice, zest and sugar to a boil, then reduce to simmer and cook for about 15 minutes, until cranberries are soft. Cool slightly and drain over a bowl to capture cranberry liquid. Set liquid aside; set cranberries aside.

Combine flour, sugar, baking soda, salt and spices. Stir in pumpkin, oil and eggs and combine thoroughly. Fold in cranberries gently, with a rubber spatula. Bake in greased bread pan and a 350-degree oven for 60-70 minutes or until bread is firm, and browned on top.

Allow bread to cool about 10 minutes and then pour reserved cranberry liquid over top of loaf. Let bread cool completely before loosening with a metal spatula and removing from pan.

VOE - Make sure the entire loaf is well cooked by sticking a long toothpick deep inside before removing from oven.

VOE - If you use your hands to remove the bread, be prepared for sticky cranberry on your fingers. But it's still the best method to retain the loaf shape and tastes delicious.