Pumpkin, Cranberry Chocolate Chip Bread

1. 1

   Preheat oven to 350u00b0, grease and flour a 9 x 5 loaf pan.

2. 2

   Combine in large bowl: 1 1/2 cups all-purpose flour.1 teaspoon baking soda.1/4 teaspoon baking powder.1 teaspoon salt.1 1/2 teaspoons ground cinnamon.1 teaspoon ground ginger.

3. 3

   Combine in a small bowl:.1/3 cup milk.1/2 teaspoon vanilla extract.

4. 4

   Beat in a large bowl until fluffy:.6 tablespoons (3/4 stick) butter.3/4 cup sugar plus 1/ 3 cup packed brown sugar.

5. 5

   Beat in one at a time:.2 large eggs.

6. 6

   Add and beat on low speed just until blended:.1 cup pumpkin puree.

7. 7

   Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.

8. 8

   Fold in:.1/3 cup chocolate chips.1/3 cup dried cranberries.

9. 9

   Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.