Grandma's Pumpkin Cranberry Bread

My sweet grandma sent me her recipe for her Pumpkin Cranberry Bread a few months ago. I've been dying to have some for more than a year. Since it's not very practical for her to ship it all the way here, I made my own along with a "Yay Fall!" cream cheese schmear.

Pumpkin Cranberry Bread

3 cups (483 grams) all-purpose flour
1 tablespoon + 2 teaspoons pumpkin pie spice mix
2 teaspoons baking soda
3 (574 grams) cups sugar
1 1/2 teaspoons salt
15 oz. (425 grams/2.36 cups) pumpkin puree
4 large eggs              
1 cup (245 grams) oil (I used olive oil)
1/2 cup (200 grams) orange juice or water (I used juice, and it was fabulous! Use a tad bit more if using dried cranberries.)                    
1 cup (about 100 grams) dried, fresh or frozen cranberries
1 cup chopped nuts (I left them out because of a picky husband, but they are best with nuts)

Preheat oven to 350F/177C
Spray oil in 4 foil pans (8" x 3 3/4") (I used 2 full sized loaf pans...they won't rise much)
Combine flour, pumpkin spice, baking soda & salt in a LARGE bowl.
Combine sugar, pumpkin, eggs, oil and juice in a large bowl & mix until just blended.
Add pumpkin mixture & nut to flour mixture, stir until just moistened.
Spoon about 2 cups of batter into each pan. (Since I used 2 pans I just did 1/2 and 1/2.)
Bake for about 45 to 50 min. or until a toothpick is inserted in the center of the loaf comes out clean.
Cool on wire rack for 10 minutes.
Run a knife around the pan to loosen the bread.
Remove to rack & turn upside down to finish cooling.
Wrap in plastic wrap.
This freezes good.

If you don't have pumpkin pie spices you can make your own.
Mix. Then measure 1 Tablespoons + 2 teaspoon
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon ginger
2 1/2 teaspoon cinnamon

"Yay Fall!" Cream Cheese Schmear


1 package cream cheese (I think 8oz. US, I used 200 grams, which is less.)
1 tablespoon vanilla sugar (If you don't have this, just add 1 tsp. or so of vanilla)
1 tablespoon crystallized ginger, finely chopped or ginger syrup (optional)
2 teaspoons pumpkin pie spice
Sugar to taste (probably 1/2 to 1 cup for most people)

Add all ingredients to a bowl and whip.
Store in refrigerator.

Quick, simple, and reminds me of home!

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