Pumpkin Cranberry Bread

More quickbread!

Seasonally appropriate quickbread!

Thanksgiving is nearly upon us. Do you know where your family is?

My “in-laws” are coming to our house for Thanksgiving. They’re not really “in-laws” because G and I aren’t hitched. Sinners.  Anyway, G’s family is coming to Seattle for turkey day, but we likely won’t have a turkey because a whole passel of us are vegetarians and the rest are apathetic about turkey eating. But we’ll have all the other good stuff -taters of various sorts, pies aplenty, green bean goop, the works.

And maybe we’ll have this bread.

I have to tell you, I made this because we had a lot of leftover pumpkin from pumpkin oatmeal cookies I’d made earlier in the week. It’s a tasty “leftover” option.

Recipe is adapted from Cooks Recipes.

What you’ll need:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla
  • 1 tablespoon maple syrup
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups cranberries, whole

First off, let me show you a picture of Jeff’s (my LA friend) KitchenAid mixer. The old one that belonged to his great aunt.

Now, I’m not exactly sure how old this lovely is, but it’s certainly not new. And it works fabulously. That’s the terrific thing about KitchenAids, they look great, they work well, their design is timeless and functional. Definitely my most favorite kitchen tool.

Ok, moving on from the KitchenAid love.

Pre-heat your oven to 350 degrees.

In a separate mixing bowl, add flour, baking powder, baking soda, cinnamon and nutmeg. Stir together.

In the bowl of your mixer (or with a handheld, but you should really consider getting a stand mixer, ahem), mix sugar with vegetable oil on low speed.

Add eggs one at a time, beating after each addition.

Add vanilla and maple syrup, mix together.

Measure out your pumpkin, imprecisely.

It really squished down to the recommended cup, promise.

Add pumpkin to sugar/egg mixture, beat in gently.

Ooh you can see here that I didn’t mix after the vanilla addition. That’s fine. It all gets mixed up together anyway.

Now, time to add the flour mixture to the pumpkin mixture. I combined these using a spoon, because quickbreads don’t like to be beaten up too much. Gotta treat ’em gently. Such wimps.

So, mix your pumpkin and flour together, like this:

It really only takes a couple stirs to get it all combined -be sure to scrape the sides!

Time for cranberries!

Now, the original recipe called for coarsely chopping the cranberries. I decided not to, and the result is big, juicy pockets of tart sweetness in the bread. Chopping them is perfectly acceptable if you want smaller pockets of tart sweetness.

Just stir them into the batter.

Pretty colors!

Now just grease your loaf pan and dump in the batter!

Bake at 350 for about an 1 hour 15 minutes. The original recipe called for 1 hour 30 minutes but my bread would have been toast if I’d left it in there that long. I actually probably could have taken it out around the 1 hour mark. Anyway, start checking your bread for doneness after it’s baked about an hour, and just go from there.

And then enjoy some tasty breakfast bread and your in-laws!

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