I'm a big fan of all things pumpkin especially pumpkin pie and pumpkin borekas. This tea bread is right up there at the top. I love it for breakfast with a cup of tea. I'm not sure where this recipe came from but I have added applesauce for extra moistness. Fresh cranberries, which I scored at my big box retailer the other day, are the best. I didn't expect to find them so early in the season.

I made this for break the fast along with zucchini bread. Tea breads slice so perfectly and can be arranged on platters as a great alternative to cookies. Pumpkin cranberry bread also lends a pop factor to the presentation. The intense colors; orange and red, celebrate the change of seasons. Give it a try...double the batch and save a loaf in the freezer. It is a handy and tasty company treat.

Ingredients:

• 1 cup sugar
• 8 oz. canned pumpkin
• 1/4 cup applesauce
• 2 eggs
• 1/4 cup canola oil
• 1 7/8 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoons baking soda
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup fresh or frozen whole cranberries

Steps:

Combine the dry ingredients and whisk. Set aside.

In the bowl of a mixer, combine the sugar, pumpkin, eggs, oil and applesauce. Mix until well combined.

Add the dry ingredients and mix well.

Add the cranberries and mix until just combined.

Spray a loaf pan with non-stick spray. Pour the batter into the pan. Bake at 325' until golden brown. The top will spring back when gently pressed down when the cake is done. Cool. Remove from the pan and slice to serve.

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Comments:

Rebekah: So easy to make. Totally my favorite!

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r: I doubled the recipe and baked it in a bundt pan. After it was baked, topped it with a little melted orange marmalade. Everyone loved it.

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