Pumpkin Bread with Cranberries

Lets do a pumpkin week- here is the first one.

• 1¼ cup white whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• ½ teaspoon powdered cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon orange zest
• 1/3 cup chopped dried cranberries
• 1 cup turbinado sugar
• 2 large eggs
• ½ extra light olive oil
• 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.