1. Recipes

How to Make Pumpkin-Cranberry-Orange Gingerbread Loaf - A Step-by-Step Guide

This Pumpkin-Cranberry-Orange Gingerbread Loaf is the perfect treat to enjoy during the fall and holiday season. It's a delicious combination of warm, spicy gingerbread, sweet pumpkin, tart cranberries, and zesty orange, all baked into a moist and flavorful loaf.

Whether you're hosting a festive gathering, looking for a cozy dessert to enjoy with a cup of tea, or in need of a homemade gift for friends and family, this loaf is sure to impress. The beautiful combination of flavors and t...

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Ingredients

  • 1 large orange
  • 1 ½ cups white sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 (14 ounce) can pumpkin puree
  • ¼ cup orange juice
  • 2 teaspoons grated fresh ginger
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sweetened dried cranberries (such as Craisins®)
  • ⅔ cup chopped pecans

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 1 9x5-inch loaf

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and lightly dust the bottom with flour.
  • Zest 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.
  • Cream 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.
  • Whisk 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.
  • Bake 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.

    • Nutrition

    354 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 51mg
    • Sodium: 315mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 3g
    • Total Sugars: 36g
    • Protein: 5g
    • Vitamin C: 12mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 180mg

    Categories

    Bread recipes
    Dessert recipes
    Baking recipes
    Fall recipes
    Holiday recipes