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Pumpkin Cranberry Bread


· 1.5 c. flour

· ½ tsp salt

· 1 tsp. baking soda

· 1.5 c. pumpkin puree

· 1 c. sugar

· 1 stick unsalted butter

· 3 eggs

· ¼ c. molasses

· 2 tsp cinnamon

· 1 tsp allspice

· ½ tsp nutmeg

· ½ tsp clove

· ½ tsp smoked paprika

· ½ tsp cardamom

· 1 tsp vanilla

· ½ c. dried cranberries


1. In a large bowl, mix together the flour, salt, baking soda, cinnamon, allspice, nutmeg, smoked paprika, and cardamom. Set aside.

2. In a stand mixer, cream together the butter and the sugar, scraping the sides of the bowl often. Next add the pumpkin puree and molasses and continue mixing until combined. Add the eggs next, slowly, and 1 at a time, making sure they are fully incorporated before adding the next one. Now add the flour spice mixture, slowly. Only mix until the flour is combined and a smooth batter is formed. Do not overmix. When the batter is made, gently fold in the dried cranberries with a spatula.

3. Transfer the bread batter into a prepared loaf pan and bake in a preheated 350 degree oven for 50 – 60 minutes or until a knife inserted into the center comes out clean. Remove from the oven and cool on a wire rack. Enjoy!