It’s a good thing the cranberry crop is coming in strong for 2013 as I seem to be harvesting more than my usual take at the market. These cranberries won’t live a long shelf-life around The Cookery. They’re juicing up a loaf of pumpkin bread which just came out of the oven and is headed out the door to be shared.
Give this pumpkin bread recipe a go and fold in two cups of fresh cranberries to the batter.