Monday, November 23, 2009

Pumpkin Cranberry Bread

When I was growing up, pumpkin bread was a holiday mainstay. My mom baked loaves to give to neighbors, teachers and friends. I’ve made it using my mom’s recipe many times over the years. Last year, B decided he wanted to make some pumpkin bread so I looked for a recipe with less oil than the original. I found this recipe for Pumpkin Cranberry Bread on Epicurious and adapted it to suit our tastes.

Pumpkin Cranberry Bread

Ingredients:
  • 1 cup canned solid-pack pumpkin
  • 1 cup sugar
  • 1/4 cup water
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups white wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup dried cranberries
  • 1/2 cup chopped and toasted walnuts
Directions:
  1. Preheat the oven to 350°.
  2. In a large bowl, beat together pumpkin, sugar, water, eggs, and oil with an electric mixer. 
  3. Sift in the flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. 
  4. Stir in the cranberries and walnuts.
  5. Butter a loaf pan (8 1/2 by 4 1/2 by 2 3/4 inches). pan, then spoon the batter into loaf pan.  Spread evenly.
  6. Bake the bread in the middle of the oven for 1 hour and 15 minutes, or until a tester comes out clean.
  7. Cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely.
Yield: One loaf
Prep time: 15 minutes
Cook time: 1 hour 15 minutes

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