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Pumpkin cranberry nut loaf (from boss)

1 cup dried cranberries
½ cup unsalted butter, room temperature
1 cup brown sugar
2 large eggs, room temperature
2 cups canned pumpkin puree
2 cups flour
2 Tbsp cinnamon
1 ½ Tbsp baking powder
1 tsp ginger
½ tsp salt
½ cup pecan pieces

Preheat oven to 350. In a small bowl, cover cranberries with warm water; set aside. Grease a 9x5 in loaf pan well; set aside.

Using an electric mixer, cream the butter and brown sugar at medium speed until light. Add the eggs, one at a time, mixing well after each addition. Mix in the pumpkin. In a separate bowl, combine flour, cinnamon, baking powder, ginger and salt. Carefully add dry ingredients with mixer on low, just until blended. Add nuts and well-drained cranberries, mixing until just distributed.

Spread batter evenly in loaf pan and bake on centre rack for 60-65 min, or until a toothpick inserted into the centre comes out clean. Let cool 10 min in the pan the remove loaf and cool completely. Slice and serve or wrap in plastic wrap and store up to five days.