MOIST PUMPKIN CRANBERRY BREAD

I just love baking treats at home and this particular night I wanted to make an old favourite that I hadn't made in a couple years. This is really a go-to recipe of sorts for me because I always use this fast and easy snacking cake recipe from one of my old and worn out favourite cookbooks. It is such a terrific recipe because you can change it up a thousand ways and really make the recipe somewhat your own. I added pumpkin puree along with tons of fresh cranberries and it became a match made in heaven. The bread is super moist and the cranberries just add that little bit of natural sweetness to the bread, not to mention it looks so pretty on a white plate too. So without further adieu here is my favourite easy recipe for pumpkin cranberry bread.

Adapted and modified from the fast and easy snacking cake recipe in The New Canadian Basics Cookbook. Written by: Carol Ferguson with Murray McMillan (1999).

Makes one 8-inch square cake

Preheat the oven to 350 degrees F.

Baking time: 40-50 minutes

Ingredients:
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup each: granulated sugar, packed brown sugar
  • 1 cup canned pumpkin purée
  • 1-1/2 all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp each: baking soda, salt
  • 1 cup fresh cranberries, halved

Preheat the oven to 350 F and line a square baking pan with parchment paper. In a large mixing bowl, whisk together the eggs, vegetable oil, sugars, and pumpkin purée. In another bowl, combine the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Combine the dry ingredients with the wet ingredients, making sure not to over mix. Then gently fold in the halved cranberries until just mixed in.

Pour the bread batter into the prepared baking pan and place it into the oven. Bake it for a good 40-50 minutes, checking it at the 40 minute mark. Bake until a toothpick inserted in the middle comes out clean. Let the bread cool completely then slice into desired size.

Cook's note: I recommend storing this in an airtight container for no more than 3 days. The pumpkin purée and the fresh cranberries spoil the bread rather quickly so it is really best eaten within the first 2 days.

Print This

Send us a comment or question

Copyright © 2009 - Food Tastes Yummy - is proudly powered by Blogger
Smashing Magazine - Design Disease - Blog and Web - Dilectio Blogger Template