Cranberry Pumpkin Bread

During the cooler months it’s time to seek warmth, rest and introspection. Longer cooking methods like stewing and baking help to move our energy inward and slow us down. Their warmth and smell should help ground and create peace and contentment.  This is one of my favorite quick breads loaded with fiber rich pumpkin and bright cranberries. Often overlooked in our diets, save for the Thanksgiving table, the sour flavor of cranberry offers numerous health benefits.

Servings: 1 loaf Prep Time: 15 mins Cook Time: 60 mins

Ingredients

• 1 cup organic sugar

• 1/3 cup butter

• 2 cups pumpkin puree, thaw and drain if frozen (or 1, 16 oz can pumpkin puree)

• 1/3 cup water

• 2 large eggs

• 2 cup flour

• 1 tsp. baking soda

• 3/4 tsp. salt

• 1/2 tsp. cinnamon

• 1/2 tsp. cloves

• 1/2 tsp. nutmeg

• 1 tsp. vanilla

• 1/2 tsp. baking powder

• 6 oz cranberries if frozen, thaw and drain

• orange zest

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Instructions

1. Heat oven to 350 F. Grease bottom only of 1 loaf pan, 9x5x3. Mix sugar and butter in large bowl. Stir in eggs, pumpkin and water.

2. In another bowl, combine all dry ingredients. Add dry mixture to butter egg mixture until well combined. Add in cranberries and orange zest. Adjust seasonings, to your tastes. I usually increase the spices - love the zip. Pour into pan and bake until wooden pick inserted comes out clean, 60-70 minutes. Cool 5 minutes, loosen sides of loaf from pan and remove. Makes 1 loaf.

Need to cook your pumpkin first?

Recipe Notes

Highlights: The cranberries and zucchini nourish the Yin (passive, quiet, moistening nature) of the body and benefit the Bladder and Kidneys. The cooking method and spices help to warm the spleen and the core of the body overall.

Primary Season: Autumn & Winter