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Categories:
flour whole wheat flour baking soda baking powder salt fresh grated nutmeg cinnamon butter granulated sugar brown sugar yogurt eggs pumpkin milk cranberries ginger
Viewed: 24 - Published at: 6 months agoIngredients
- 1 cup all-purpose flour
- 1/2 whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon cinnamon
- 3 tablespoons butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 tablespoons yogurt (vanilla or plain)
- 2 eggs
- 1 cup pumpkin
- 3/4 cup milk
- 1/2 cup cranberries
- 1/4 cup crystallized ginger, finely minced
Method
- 1. Preheat oven to 350°F Grease and flour loaf pan.
- 2. Sift together dry ingredients. Set aside.
- 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
- 4. Add dry ingredients alternately with milk; mix until just combined.
- 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.
