Cranberry Walnut Pumpkin Bread

I found some leftover dried cranberries and an extra can of pumpkin puree in the pantry today. I haven't baked anything in few days so I decided to put together an easy and quick cranberry pumpkin bread. You can add some chopped walnuts of almonds if you want, but I didn't have any at the moment.

Cranberry Walnut Pumpkin Bread

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon allspice

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 15-oz can 100% pumpkin puree (about 1 1/2 cups)

1/2 cup oil

1 Tablespoon molasses

1 cup dried cranberries

1 cup chopped walnuts (optional)

Preheat oven to 350 F. Coat a 9x5-inch loaf pan with cooking spray.

In a large bowl mix together all the dry ingredients, except for the cranberries.

In a medium bowl combine together all the wet ingredients (I used fork to blend it nicely).

Pour the wet ingredients into the dry ingredients and mix, until well-blended. Fold in the cranberries and walnuts and mix a little more.

Pour into the prepared pan and smooth the top with spatula.

Bake 30-40 minutes, or until a toothpick inserted in center comes out clean. Let stand 10 minutes. Remove from pan and cool.

"Yummy Yummy"