Recipe can be found at Zesty South Indian Kitchen
For homemade pumpkin puree
Pumpkin: 2 pounds
Water: ½ cup
Pumpkin bread
Pumpkin puree: 1 cup
All purpose flour: 1 ½ cup
Sugar: ¾ cup + 2 tablespoon
Light Olive oil: 1/3 cup
Egg: 3no
Nutmeg: ½ teaspoon
Cinnamon: ½ teaspoon
Ground ginger: ½ teaspoon
All spice: ¼ teaspoon
Vanilla extract: ½ teaspoon
Baking powder: ¼ teaspoon
Baking soda: 1 teaspoon
Salt: ¾ teaspoon
Cranberries: ½ cup
How I made
For pumpkin puree
Remove the skin and cut into big chunks of pumpkin and pressure cook them with ½ cup water for 15 minutes. Once they are cool enough to touch, using a blender or food processor make fine puree. If you want to remove the extra moisture you can strain the puree using a cheese cloth. I didn’t do this step.
For pumpkin cranberry bread
Preheat oven 350 degree Fahrenheit. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
In a large bowl sift together flour, baking soda, baking powder, cinnamon, ground ginger, all spice, nutmeg, and salt and keep aside.
In a medium bowl beat egg with sugar and add oil and vanilla extract, to this add pumpkin puree and mix everything to get incorporated well.
Gradually add wet ingredients to dry ingredients and mix everything well.
Finally fold in cranberries coated with little flour ( I forgot to do coating with flour, that will help uniform spreading )
Pour the batter into the prepared pan and smoothen the tops with a spatula. Bake for 50 minutes or until skewer comes out clean.
Cool the bread in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.
Cut into slices and enjoy.