Cranberry Pumpkin Loaf

I love everything pumpkin and any excuse to use pumpkin! And my new favorite combination is pumpkin and cranberry. The earthy, deep flavor of pumpkin combined with the fresh, tart pop of the cranberries in this pumpkin loaf is so unexpected. Festive enough for New Years dessert!  What you will need:½ cup canola oil (or 1 stick unsalted butter)1 cup pumpkin puree (recipe for homemade here)1 cup loosely packed light brown sugar¼ cup maple syrup1 tsp vanilla bean paste (or extract)2 large eggs1 cup whole wheat flour1 cup all-purpose flour2 tsp baking powder1 ½ tsp pumpkin pie spice¾ tsp kosher salt½ tsp baking soda½ cup frozen cranberries2 tbsp turbinado sugarDirectionsPreheat the oven to 350°F. Line a loaf pan with parchment paper and grease, or grease a loaf pan and dust with flour.Combine the oil, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth.Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. When I don’t have whole wheat flour on hand, I use all-purpose flour and it works well too.Add the dry to the wet ingredients and whisk until smooth (but don't overmix).Scrape into the loaf pan and smooth the top with a rubber spatula. Press cranberries into the top and sprinkle with turbinado sugar.Bake for 50-55 minutes, until the top is browned and crusty, and a toothpick inserted in comes out clean. Let cool.Enjoy!