Blood Orange and Cranberry Pumpkin Bread


  • 2 1/4 cups flour (preferably whole wheat flour)
  • 2 tablespoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs beaten
  • 1 cup white sugar
  • 2 tablespoons cinnamon
  • 1 cup chopped walnuts
  • 1 can of pumpkin puree (15 oz)
  • 2 teaspoons baking powder
  • 1 cup dried cranberries
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 1/2 cup Blood Orange Olive Oil


Heat oven to 325o F.

Combine flour, baking powder, and salt in a bowl.  Stir or blend dry ingredients well.  Combine eggs, sugar, pumpkin, oil, molasses, and spices in a mixing bowl.
Stir in the dry ingredients into the wet ingredients.  Add cranberries and walnuts and mix thoroughly.  Spoon into two greased and floured 9x5x2 inch pans.
Optional:  cover the top of each cake with brown sugar.

Bake at 325o for about 45 minutes or until the wooded pick or cake tester inserted in center comes out clean.
Let cool in pan for 20 minutes and remove from pans.