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Pumpkin Cranberry Bread Recipe
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This honey colored Pumpkin Cranberry Bread is
moist and flavorful with pumpkin puree, its
accompanying spices, and orange juice and zest. I have also added fresh cranberries
as I like their flavor and texture in this bread, but dried cranberries or even
dried cherries can be used.
Sometimes I like to replace the cranberries with raisins or even chocolate
chips. Of course, chopped nuts would also be welcome, walnuts or pecans
are nice choices.
The
pumpkin has a long history in North America. The early colonists used it in
both sweet and savory dishes, making stews, breads, porridges, puddings and
pies. Fall is its harvest time which is when we use it most in our baking. I
think that it is because its sweet, mild, earthy flavor seems more suited to
the Fall/Winter months than in the heat of Summer.
Of course, there is no denying that the most popular pumpkin dessert is
the pumpkin pie. Thanksgiving would not be complete without it. However,
the pumpkin's flavor and smooth texture are also excellent in quick
breads. Scones, muffins, and loaves are transformed when pumpkin puree,
along with ground cinnamon, ginger, and cloves are added. These breads
take on a muted orange color and their texture is wonderfully dense and
moist.
This recipe calls for canned pure pumpkin (do not buy the canned pumpkin
that has the spices already added) but you can also make your own
pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby
Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut
the pumpkin in half lengthwise, remove all the seeds and stringy fibers,
and place cut-side down on a greased baking sheet. Bake at 350 degrees F
(177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on
size) or until easily pierced with a knife. Scoop out the pulp and puree
in a food processor until smooth. Then strain the puree through a piece of
cheesecloth suspended over a strainer to extract all the liquid. Cool
before using.
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Pumpkin
Cranberry Bread: Preheat the oven to 350 degrees
F (177 degrees C) and place rack in the center of the oven. Butter, or spray
with a non stick vegetable spray, one - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf
pan.
In a large bowl,
sift or whisk together the flour, baking powder, baking soda, salt, orange zest,
cinnamon, ginger, and cloves.
In the bowl of
your electric mixer, or with a hand mixer, cream the butter and sugar until
light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after
each addition. Beat in the vanilla extract, pumpkin puree, and orange juice.
With the mixer on low speed, add the flour mixture and mix just until
incorporated.
Fold in the chopped cranberries. Pour the batter into the prepared pan and bake
the bread for about 55 - 65 minutes, or until a toothpick inserted into the
center of the loaf comes out clean.
Remove from oven
and place on a wire rack to cool for about 10 minutes before removing bread from
pan. Can serve warm, cold, or at room temperature. Store leftovers in the
refrigerator or else freeze for later use.
Makes 1 loaf.
Sources:
Daly, Regan. In the Sweet Kitchen. Random
House Canada: 2000.
Ojakangas,
Beatrice. The Great Holiday Baking Book. University of Minnesota Press.
Minneapolis: 1994.
Olson, Anna.
Sugar. Whitecap Books. Toronto: 2004.
Wilson, David
Scofield & Gillespie, Angue Kress. Rooted in America. The University of
Tennessee Press: Knoxville: 1999.
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Pumpkin Cranberry Bread:
1 cup (120
grams) fresh or frozen cranberries, coarsely chopped
1 2/3 cups (215
grams) all-purpose
flour
1/2 teaspoon
baking powder
1
teaspoon baking soda
1/2 teaspoon salt
1
tablespoon orange zest (outer skin of orange) (optional)
1/2
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground cloves
1/2 cup (113 grams) unsalted butter,
room temperature
1 cup
(200 grams) granulated white sugar
1
teaspoon pure
vanilla extract
2 large
eggs
1 cup
canned pumpkin puree
1/4 cup
(60 ml) orange juice
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