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Yesterday yielded some new baked goods out of our kitchen, Julie whipped up some very seasonal Pumpkin Cranberry Bread with roasted Pepitas on top. The pictures below are for larger batches so don't be fooled by the volume. This recipe makes one loaf which is 8-10 servings. You'll need one non-stick bread pan.
Add wet ingredients to the dry ingredients and stir until combined. Stir in the Cranberries.
Butter & flour a loaf pan, evenly spread the pumpkin batter into the pan and top with pepitas and sugar in the raw. Picture below right is with the cream cheese filling, refer to the Bannana Bread Post.
Bake at 350 degrees for about 1 hour, golden brown and fully cooked through. We use the little pans too which make great little gifts for the host.