Description
Packed with all the flavors of Thanksgiving and Christmas, this will be a great addition to your holiday fare. Pumpkin, pecans, orange, cranberry, and of course ginger, all blend together for a tasty treat for the holidays, but so yummy you’ll want it anytime of the year. Also great as muffins.
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 12