Who wouldn't love a nice warm slice of Cranberry Pumpkin Bread with a hot cup of coffee or tea!
This recipe was shared with us by Alison Sader Larson. We met Alison and her husband Dr Ken Larson when they moved to Michigan in June 1994 as dressage trainers - and came to teach at the barn Aggie was riding at back then. They both hold a special place in our hearts for really introducing Aggie fully to the world of dressage and helping her find and purchase to this day - her favorite horse. Sir Wilhelm Tell aka Willy. When they left Michigan we were sad but knew their journey was taking them elsewhere.
Alison is one amazing baker and cook and her husband Ken is an extraordinary gourmet and cook - as evidenced in the photos Alison posts to both her facebook and Instagram pages @good_life_dressage and @al_the_princess. They are both fabulous riders and dog lovers as well. 
Here is Alison's recipe for the Cranberry Pumpkin Bread.
Cranberry Pumpkin Bread
The BEST Pumpkin Bread....made even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect addition to your holiday table!
Author: Cathy Trochelman Total Time: 1 hour 10 minutes
Serves: 2
Cook Time: 1 hour
Prep Time: 10 minutes
Ingredients
- 2 cups granulated sugar
- 1 cup [duplicate 1] packed brown sugar
- 3/4 cup [duplicate 1] vegetable oil
- 1 1/2 teaspoons . baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 15 ounces . can pumpkins puree
- 2 eggs
- 3 1/2 cups . flour
- 1/3 cup [duplicate 1] water
- 2 cups fresh cranberries
- 1 cup [duplicate 1] powdered sugar
- 2 ounces cream cheese softened
- 2 teaspoons milk
- 1/2 teaspoon vanilla
Directions
Preheat oven to 375 degrees.
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
Add baking soda, baking powder, salt, and spices. Beat until blended.
Add pumpkin and eggs. Beat until blended.
Add flour and water and stir just until blended.
Stir in cranberries.
Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.
Alison always adds a little more cinnamon and nutmeg to the recipe and doubles the frosting as well. Here is her finished product!
We thank Alison for sharing the recipe with us - and hope to reunite with both of them soon when they plan a Michigan visit.
Visit our tea and coffee section to select a great product to go with this delicious recipe!