Cranberry-Ginger-Pumpkin Bread

You'll need:
3 c all-purpose flour
2 t baking soda
1.5 t salt

1 (15-oz) can pumpkin pie mix
1 banana, mashed
1 c granulated sugar
4 eggs
0.75 c vegetable oil
0.5 c orange juice
2 T ginger syrup

1.5 c fresh cranberries
0.25 c chopped candied ginger
1 c walnut pieces

Now do this:

1. Preheat oven to 350 F.
2. Grease + flour two 9x5 loaf pans (or three 4x8 pans).
3. Combine flour thru salt in large bowl; set aside.
4. Combine wet ingredients, in order, until thoroughly mixed.
5. Fold wet ingredients into dry, just until moist throughout.
6. Stir in berries, candied ginger, and walnuts, just until distributed.
7. Divide evenly among pans.
8. Bake 1 hour, or until a toothpick comes out clean.

Substitutions:

• Instead of pumpkin pie mix (we had it on hand), use a 15-oz can of packed pumpkin and 1.5 T pumpkin pie spice. Or leave the spice out. The ginger and cranberries lend enough flavor.
• Prefer fresh pumpkin? Use about 1.5 cups.
• No ginger syrup? No sweat. Add an equal amount of honey or agave syrup.
• Frozen cranberries work just as well. If you have dried cranberries, soak them in hot water to plump them up first (drain the water).
• Out of bananas? Add an extra half-cup of pumpkin or any fruit/vegetable pulp (drain excess water).
• Don't like walnuts? Use pecans, or go no-nuts. And be prepared to be called No-Nuts.

ENJOY!
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •