Pumpkin And Cranberry Loaf



  1. Preheat the oven to 350 F.
  2. Lightly grease a loaf pan.
  3. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and ginger.
  4. In another large bowl, using an electric mixer, mix the eggs, pumpkin puree, sugar, oil and orange juice until well combined.
  5. Shake the dry ingredients over the wet in three additions, stirring between each addition until just combined.
  6. Stir in the cranberries.
  7. Pour the batter into the loaf pan and use a spatula to smooth the top a bit.
  8. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the loaf to cool for about 15 minutes before turning it out onto a rack to cool completely.