Pumpkin-Cranberry Bread

Hello.  My name is Katy.  I stalk Coleen's of Coleen's Recipes recipes.  Virtually everything she makes I want to make too.  I can't help myself. 

This is another of her keeper recipes.

Oh my word, Coleen wasn't understanding the adjective moist when she described this delicious bread. It is super-moist!  I loved the seasonal use of ingredients, pumpkin and cranberries, as well as the generous use of spices.  No one miserly teaspoon of cinnamon here!

I only did a couple of things differently.  One I cut up the cranberries before adding them to the batter.  Two, I froze the second loaf for later.  No sharing.  Mine, mine, mine.

Pumpkin-Cranberry Bread
(Coleen's Recipes)

Grease and flour two 9"x5" loaf pans and set aside.  Preheat oven to 350*F.

Have ready two large bowls.  In the first bowl add and whisk together until well blended:

3 cups all purpose flour
3¼ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons baking soda
1½ teaspoon salt

In the 2nd bowl, mix until well incorporated:
3 cups granulated sugar
(1) 15 ounce can pure pumpkin (not pumpkin pie filling!)
4 eggs
1 cup vegetable oil
½ cup orange juice
2 cups fresh or frozen cranberries (added separately)

Pour the wet ingredients into the dry and mix with spoon until just moistened.  Gently stir in the cranberries.

Pour batter into prepared loaf pans and bake 60-65 minutes or until toothpick inserted in center comes out clean.
Cook in the pan for about ten minutes then release from the pans and turn them out.  Wrap the hot bread immediately in plastic wrap, covering tightly, allowing the bread to cool completely in the wrap.  This is the secret to making this bread super moist!