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Pumpkin Cranberry Loaf Cake

Recipe courtesy of Sally Darling, Market Hall Bakery.

Photo by Asha Loupy

Sally Darling, bakery director at Market Hall, says, “I’ve made variations of this recipe for years, tweaking it here and there for a little more pumpkin, a little more spice. I am very happy with this version; it has just the right balance of pumpkin and spice and will appeal to anyone looking for a comforting, home-style loaf cake. Not too fancy, and a slice is absolutely delicious served with a little butter or cream cheese.”

Makes one 9- x 5-inch loaf 

2 cups all-purpose flour 
1 teaspoon cinnamon  
¼ teaspoon ginger 
⅛ teaspoon cloves 
1¼ teaspoons baking soda 
1 teaspoon baking powder 
1 teaspoon salt 
¾ cup white sugar
½ cup brown sugar
1¼ cups pumpkin purée
¼ cup honey 
⅔ cup sour cream 
½ teaspoon vanilla 
5 eggs
¾ cup canola oil
1 cup dried cranberries
2 tablespoons pumpkin seeds

Preheat oven to 325°. Grease a 9- x 5-inch loaf pan. Sift all-purpose flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt together into a bowl. Set aside.

Place white and brown sugars, pumpkin purée, and honey into a large bowl. Beat together with a hand whisk until completely combined and smooth. Add the sour cream and vanilla and whisk again to completely combine.

Add eggs one at a time, whisking well after each addition. Add oil to bowl and whisk until incorporated into mixture. Stir the flour mixture into the wet ingredients, mixing until well blended and all lumps are gone. Fold the cranberries into the batter with a spatula.

Spoon the batter into the greased loaf pan. Smooth the top and then sprinkle with pumpkin seeds.

Bake for 45–60 minutes (baking time can vary from one oven to another). Cake is done when a toothpick inserted in center comes out clean. 

Place loaf pan on a rack to cool, then loosen around the edges with a knife and remove from pan. Cut into 3/4-inch slices and serve at room temperature. Cake will keep for several days when covered and stored on the counter.

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