Pumpkin-Cranberry-Orange Gingerbread Loaf

Ingredients

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

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.