Karen has been making this recipe for over 20 years. It’s one of her favourites to make during the harvest entertaining season.
2 cups all purpose flour
2/3 cup firmly packed brown sugar
1/2 cup white sugar
2 tsp baking powder
1 3/4 teaspoon pumpkin pie spice
1/4 tsp salt
1 cup canned pumpkin puree
2 eggs, slightly beaten
1/4 cup water
1/4 vegetable oil
2 tsp vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/4 cup chopped pecans, (optional)
Preheat oven to 350F. Combine the first 6 dry ingredients in a large bowl. Combine all the wet ingredients in another bowl and add to the dry, stirring till moist. Fold in the cranberries. Pour the batter into a greased loaf or bundt pan. Bake for 60-70 minutes until a toothpick inserted into centre comes out clean. Let cool for 10 minutes before removing from pan.