I made this recipe this morning but substituted honey, maple syrup, and maple sugar for the equivalent amounts of granulated and brown sugar. The result was a rich and moist pumpkin and cranberry bread that I’ll be sharing this with family and friends this weekend.

Baking makes me happy. I feel centered and calm when I am puttering around the kitchen preparing a tasty treat.

I also love sharing what I bake. Nothing makes me happier than seeing an empty plate with only the crumbs remaining. That’s when I know my baking hit the spot.

Happy weekend, my friends.

Pumpkin and Cranberry Bread

• 2 cups granulated sugar (I used 1 cup honey and 1 cup maple syrup)
• 1 cup packed brown sugar (I used 1 cup maple sugar)
• 3/4 cup vegetable oil (I used 3/4 cup unsalted butter)
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspon salt
• 2 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon ginger
• 15 ounce can pumpkin puree
• 2 large eggs
• 3 1/2 c. flour
• 2 teaspoons vanilla
• 2 c. fresh cranberries (I used frozen cranberries)

Cream Cheese Icing

• 1 cup powdered sugar (I used 1/4 cup maple syrup)
• 2 ounces cream cheese, softened
• 2 teaspoons milk
• 1/2 teaspoon vanilla extract

instructions

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil (or honey, maple syrup and maple sugar )Beat at low speed until blended.
3. Add baking soda, baking powder, salt, and spices. Beat until blended.
4. Add pumpkin and eggs. Beat until blended.
5. Add flour and vanilla and stir just until blended.
6. Stir in cranberries.
7. Pour batter into two (5×9 inch) loaf pans (or one bundt pan) that have been greased and floured.
8. Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
10. Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.