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Wednesday, November 20, 2013

Pumpkin Cranberry Bread

pumpkin bread
Pumpkin Cranberry Bread

No matter how many pumpkin treats I bake in a season, it never feels like enough. I feel like I always blink and suddenly pumpkin is OUT and gingerbread and mint are in. This year in particular I don’t think I took advantage of pumpkin enough. Though you can find a multitude of pumpkin recipes on The Sweets Life, I only managed to remake a handful of them this year and even fewer brand new pumpkin recipes. 
Pin Itpumpkin bread

If you’re feeling the same way I am, don’t fear, this is really the only pumpkin recipe you need to get you through the rest of the season. Although, if I’m being honest, I have a feeling I’ll be stocking up on canned pumpkin and making this bread all winter long! I’m convinced this is the best pumpkin bread I’ve ever had. The pumpkin flavor shines, the cranberries add just the right amount of punch and color, and the tight crumb still manages to melt in your mouth. I froze the second loaf of this and audibly squealed in joy when we returned from vacation last month and I remembered that this was waiting for me. I've since made several more loaves and plan to share with family during our Thanksgiving day breakfast!
pumpkin bread
Maximize the remainder of pumpkin season (or extend it as long as you like!) and give this a go. Bring it as a thank you gift to whoever’s hosting Thanksgiving or serve it for breakfast to your out-of-town guests. Better yet, double the recipe, share a few loaves, and freeze the rest for when you’re craving a little fall in the dead of winter!

One Year Ago: Bacon, Onion, and Cheddar Corn Muffins and Three Bean Chili with Bacon
Two Years Ago: Pumpkin Ice Cream and Butternut Squash and Kale Torte
Three Years Ago: Shredded Brussels Sprouts with Bacon and Walnuts and Pumpkin Knots
Four Years Ago: Very Veggie Soup and Rosemary Bread

Pumpkin Cranberry Bread
adapted from Libby's Pumpkin

-2 cups whole-wheat flour
-1 cup all-purpose flour
-1 tbsp + 2 tsp pumpkin pie spice
-2 tsp baking soda
-1 1/2 tsp salt
-1 1/2 cups granulated sugar
-1 can (15 oz) pumpkin
-4 large eggs
-1/3 cup vegetable oil
-2/3 cup yogurt
-1/2 cup milk
-1 1/2 cups chopped cranberries

1. Preheat oven to 350F. Grease two 9 x 5 inch loaf pans and set aside.
2. In a large bowl, combine the flours, pumpkin pie spice, baking soda, and salt.
3. With a mixer, beat sugar, pumpkin, oil, yogurt, milk, and eggs until smooth. Mix in flour mixture, just until combined. Fold in cranberries.
4. Divide batter equally among prepared pans and bake for 60-65 minutes until an inserted toothpick comes out clean (be careful not to overbake for maximum moisture!). Cool on wire racks for 10 minutes before removing from pans and cooling on racks completely.