Pumpkin Cranberry Loaf with Coconut Pumpkin Butter Frosting

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1 1/2 cup all-purpose flour
2 teaspoons baking powder
1 t ground cinnamon
1/2 teaspoon Trader Joe’s pumpkin spice
1/2 teaspoon salt
2 eggs
1 cup firmly packed brown sugar
1/2 cup vegetable oil
1 cup canned Trader Joe’s Pumpkin
1/2 cup dried cranberries
1/2 cup walnuts, finely chopped

frosting:

1/2 cup Trader Joe’s pumpkin butter
3/4 cup powdered sugar
1 teaspoon vanilla
3/4 cup flaked coconut

Preheat oven to 350 degrees and grease a 9 x 5 inch loaf pan

In a large bowl combine flour, baking powder, and spices to blend.

In a medium bowl beat eggs, brown sugar, and oil on medium speed until creamy. Beat in pumpkin until just combined.

Add wet mixture to dry mixture alternately, beating on low speed in between for about 1 minute each time.

Hand stir cranberries and walnuts. Pour batter into prepared pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Meanwhile, in a medium size bowl, cream pumpkin butter. Slowly add sugar, and vanilla until combined. Add coconut and mix well. Frost cooled loaf.

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