PUMPKIN, CRANBERRY CHOCOLATE CHIP BREAD

Pumpkin, Cranberry Chocolate Chip Bread image

FRom the Nov 2010 edition of My American Market's Newsletter. Best Pumpkin-holiday bread I have ever made, great consistency, you could also use carrot purée or sweet potato purée.

Provided by Kasha

Time 1h15m

Yield 1 loaf

Number Of Ingredients 15

Ingredients

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
1/3 cup milk
1/2 teaspoon vanilla extract
6 tablespoons butter
3/4 cup sugar
1/3 cup packed brown sugar
2 large eggs
1 cup pumpkin puree
1/3 cup chocolate chips
1/3 cup dried cranberries

Steps:

Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.
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.
Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.
Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.
Beat in one at a time:.2 large eggs.
Add and beat on low speed just until blended:.1 cup pumpkin puree.
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.
Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.
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.

Nutrition Facts : Calories 2683.6, Fat 100.5, SaturatedFat 59.1, Cholesterol 566.6, Sodium 4499.8, Carbohydrate 421.8, Fiber 12.8, Sugar 255.5, Protein 39.4