PUMPKIN CRANBERRY LOAF

1 small pumpkin (cut into quarters, seeds removed)
¼ cup butter (melted)
1 cup cream cheese (softened)
1½ cups cranberries (cut in half)
1 tbsp. orange zest
1 1/3 cups vegetable oil
4 eggs (beaten)
1½ cups brown sugar
1 ½ cups white sugar
3 ½ cups flour
2 tsps. cinnamon (ground)
1 tsp. nutmeg (ground)
1 tsp. allspice
1 tsp. salt
2 tsps. baking powder
1 tsp. baking soda

– drizzle melted butter on flesh side of pumpkin
– place pumpkin quarters on baking sheet cut side down
– place in oven pre-heated to 375F and bake until tender, about 30-40 minutes
– remove from oven and let cool
– scoop out  cooked pumpkin flesh and puree
– measure out 2¼ cups pureed pumpkin
– in a large bowl add vegetable oil, eggs, white sugar, brown sugar and mix well
– add pumpkin, cream cheese and mix well
– in a medium bowl add flour, cinnamon, nutmeg, allspice, baking powder, baking soda, salt and mix even
– add to pumpkin blend and mix even
– add cranberries, orange zest and fold even
– spoon mix into greased and floured 2 loaf pans
– place in oven pre-heated to 350F and bake for 50-60 minutes, until tooth pick inserted in center comes out clean
– remove from oven
– serve warm or let cool