Quick & Easy Pumpkin-Cranberry Bread

After Christmas, I had some pumpkin puree' left from making a pumpkin pie and also some cranberry sauce for the turkey. I think that making pumpkin bread is another way to finish all of the leftovers. This quick bread recipe is so simple and so good. With this recipe, replacing the pumpkin and replacing it with other ingredients, such as ripe bananas or sweet potatoes, will also make delicious bread. I think there are always leftovers after holiday meals. Finding the easiest way to clean up our refrigerator and to contribute to good health is “a good thing” (Martha Steward famous ending phase).

Ingredients:
2 cups all-purpose flour
1 cup mashed pumpkin
1/2 cup brown sugar (firmly packed)
1/4 cup coconut oil
1/4 cup soft butter
2 eggs
2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1/2 cup cranberry sauce
 
Directions:
Grease a 9” x 5” loaf pan and set aside
Preheat oven to 350°.
In a mixing bowl, combine all the ingredients except the cranberry sauce. Use a hand mixer to beat the mixture until blended. Pour half the batter into the prepared loaf pan. Add half of the cranberry sauce. Pour the rest of the batter into the pan. Top with the rest of the cranberry sauce. Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool for 30 minutes before slicing the bread.