Fresh Cranberry Pumpkin Bread

I love a good loaf, especially one with seasonal flavors. This recipe–Fresh Cranberry Pumpkin Bread– was on Anne’s blog last week, and it sounded delicious to blend cranberries and pumpkin together. It has a little crunch of pecans (she calls for walnuts, I subbed pecans–gotta use what you have), and the fresh cranberries (as opposed to dried) pop in your mouth.

The only thing I didn’t like about this was that I didn’t think it was sweet enough. Usually when you cook with fresh cranberries, you add sugar. Cranberries are very tart on their own and if I made this again, I would add white sugar.

Anne doesn’t like readers to re-type her recipes, so click here to see her recipe.

Here are the steps in pictures:

Combining wet and dry ingredients using stand mixer:

Pouring into a loaf pan and topping with oats to make it look pretty.

Voila, cooling on the rack.

Eat for breakfast like this. Here is a slice with a 2 egg white fake omelette (nothing inside but cooked like an omelette and not scrambled), and one half banana. I put jam on the bread to add some sweetness.

Or eat it for dessert with Nutella or Dark Chocolate Peanut Butter, or eat it as a snack with yogurt. Those breads that you can eat anytime of the day disappear fast.

What’s your favorite Fall treat?