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Pumpkin-Cranberry-Orange Gingerbread Loaf
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Festive and flavorful baked pumpkin gingerbread loaf perfect for the holidays.
Ingredients:
  • 1 large orange
  • 1.5 cups white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 (14 ounce) can pumpkin puree
  • 2 teaspoons grated fresh ginger
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking powder
  • 1 cup sweetened dried cranberries (such as Craisins®)
  • 0.66666668653488 cup chopped pecans
Instructions:
  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour for a perfect bake.
  • Zest and peel the whole orange, being careful to avoid the white pith. Remove all seeds and chop the orange pulp in a food processor or blender until finely chopped. Combine with the zest.
  • In a large bowl, use an electric mixer to blend the sugar and butter until smooth. Slowly add eggs one at a time, mixing well after each addition. Add pumpkin, chopped orange, zest, orange juice, and grated ginger, stirring until combined.
  • Combine flour, ginger, baking soda, cinnamon, baking powder, and salt in a separate bowl. Gently mix into the batter until just combined. Stir in dried cranberries and pecans, then transfer to the loaf pan.
  • Bake in the preheated oven for 1 hour until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then transfer to the wire rack to cool completely before wrapping.

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