Pumpkin-Cranberry-Orange Gingerbread Loaf

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A moist, fragrant holiday-style loaf blending pumpkin, orange, cranberries, pecans, and warm gingerbread spices for a bright, cozy, festive bake.

1 large orange (zest and pulp)

1 1/2 cups white sugar

1/2 cup unsalted butter, softened

2 large eggs

1 (14-ounce) can pumpkin puree

1/4 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

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sweetened dried cranberries

2/3 cup chopped pecans

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust lightly with flour.
Zest the orange, avoiding the white pith. Peel, section, and seed the orange, then pulse the pulp in a food processor until finely chopped. Reserve zest and pulp.
Cream sugar and softened butter together in a large bowl.
Beat in the eggs one at a time until fully incorporated.
Stir in pumpkin puree, chopped orange pulp, orange zest, orange juice, and grated fresh ginger.
In another bowl, whisk flour, ground ginger, baking soda, cinnamon, baking powder, and salt.
Add dry ingredients to wet ingredients and mix just until almost combined.
Fold in dried cranberries and chopped pecans.
Transfer batter to the prepared loaf pan.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 15 minutes, then remove and cool completely.

Add nutmeg or allspice for deeper spice flavor.

Substitute walnuts for pecans if desired.

Top with an orange or rum glaze for extra sweetness.

Bake as 18 muffins for quicker baking.

Find it online: https://chocolatecoveredamy.com/pumpkin-cranberry-orange-gingerbread-loaf/