Ingredients
1 cup canned pumpkin1 cup sugar1/2 cup 2% milk2 large eggs, room temperature1/4 cup butter, melted2 cups all-purpose flour2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1 cup chopped walnuts1 cup fresh or frozen cranberries
Preparation
In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
