Sunday Morning Coffee: Pumpkin Cranberry Pecan Bread
One of the first aps I downloaded for my Galaxy Tablet was the wonderful digital recipe cache: Epicurious. Since I had half a can left over from last week’s pumpkin muffins, I started this week’s cool weather baking by querying for all things Pumpkin: a 2003 Bon Appetit recipe for Pumpkin Walnut Cranberry loaf caught my eye.
A quick rootle through fridge and cupboard unearthed some likely substitutions and the required spices in addition to another can of pumpkin. What follows is my own adaptation of the Epicurious find: I chose to make two loaves, but you can easily halve the recipe. Warning: if you do make half, this moist aromatic loaf will make you wish you had baked more. The wonderful scent of pumpkin and spice is sure to bring the whole family to the kitchen for a taste!
Bake at 350° for approximately 1 hour. Makes two 9″x 5″x 3″ loaves.
- 4 cups flour
- 2 tsp pumpkin pie spice. In addition, I chose to add
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp ground ginger
- dash cardamom
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt* (because I used salted butter, I reduced the amount of salt called for in the original recipe)
- 3/4 cup butter at room temperature* (the original recipe called for unsalted butter: I used salted butter and reduced the amount of salt as noted above)
- 1 cup sugar
- 4 eggs
- 2 cups canned pure pumpkin (NOT pumpkin pie filling)
- 2 tsp. vanilla
- 1 1/4 cups plain yoghurt thinned with a little milk to make 1 1/3 cups total. [I didn’t have any yoghurt, so I mixed 1/2 cup whipped cream leftover from Thanksgiving dinner with 3/4 cup plain milk and 2 Tablespoons lemon juice. You could use buttermilk or milk soured with lemon juice.]
- 1 cup dried sweetened cranberries [Craisins®]
- 1 cup chopped pecans [original called for walnuts: I prefer pecans]
Grease two loaf pans: I use Pam® cooking spray.(The original recipe called for a greased loaf pan lined with waxed paper: I didn’t bother with the lining.)
Stir together flour, spices, powder, soda and salt and set aside.
In large bowl of electric mixer, beat butter until fluffy. Add sugar and beat well, then add eggs one at a time. Beat in pumpkin and vanilla.
Add dry ingredients alternately with yoghurt or milk. Stir in cranberries and nuts.
Turn into greased loaf pans and bake in 350° oven for approximately 1 hour or until a tester comes out clean. Cool in pan on rack for 15 minutes, then turn out to cool completely. Freezes well — at least I’m pretty sure it will, but it didn’t last long enough to make it to the freezer!
A huge hit at church this morning: several of our members wrapped up a second piece for afternoon tea. I hope you enjoy too: feel free to adjust spices to suit your taste — pretty much any combination of cinnamon/nutmeg/ginger will make a wonderful autumn treat! Please do drop me a line and let me know if you make your own variation!