Pumpkin and Cranberry Mini Loaves
These loaves can be made with fresh, frozen or dried cranberries. The flavours are great for Fall and these freeze well.
I love the combination of pumpkin and cranberries. It’s not the sort of thing that you think will be great together but oh … what a pleasant surprise it is when you first taste it!
These mini loaves are perfect for lunchboxes or as gifts. They are wonderfully moist and the splash of tart cranberries adds great flavour.
I made these with fresh (frozen, actually) cranberries. You could substitute dried cranberries in a pinch but the loaves will be much sweeter. You may want to decrease the sugar just a touch in that case. I added a 1/4 cup or so of chopped pecans. Walnuts would also work or leave out the nuts altogether if you prefer.
Summary: These mini loaves have great flavour. I prefer them with fresh (or frozen) cranberries as the tart/sweet combination is a winner.
Prep time: 10 min | Cook time: 30 min | Total time: 40 min
Number of servings (yield): 8 Mini Loaves or 1 9×5-inch loaf