Cranberry-Pumpkin Bread

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As I was completing this entry, I had taken my bread out of the oven, cooled it, and now cut in half so you can see the texture.  This version shows a-p and spelt flours used.

I have made many versions of this bread but took favour to this one.  Well, after I altered it, anyway.  And I encourage all of you to change things up once in a while.  I like to substitute different sugars for granulated sugar, and the tastes may vary slightly, but taste will always be subjective, wouldn’t you agree?  And flours – there are so many to choose from but I like a mix – the two textures I like best are 2 c. a-p and 2 c. whole wheat AND 3 c. a-p and 1 c. spelt.

Here it is:

4 c. flour (my fave is 3 c. a-p and 1 c. spelt)
2 T. baking powder
2 t. ground cinnamon
1/2 t. baking soda
1/2 t. ground nutmeg
1/4 t. ground ginger
1-1/2 – 2 c. sugar
16 oz canned or mashed pumpkin
4 eggs
1/2 c. oil (my preference is grape seed oil)
2 c. fresh cranberries, coarsely chopped (if frozen, I throw them in whole)
1/2 c. toasted pumpkin seeds (buy them raw) or almond slices (buy them raw)

Lightly grease two loaf pans and set aside.  Preheat oven to 350F.

Stir together all dry ingredients with a fork; set aside.  In the bowl of a stand mixer, pour in all liquids and blend together.  Toss cooled seeds/nuts into the flour and mix together.  Using a ladle, spoon into the wet ingredients and keep doing so until well combined.  Add in cranberries ensuring they are not clumped together.

Pour batter into prepared pans and bake for 60 minutes.  In some ovens, give or take 5 minutes.

Cool in pans on a wire rack for 10 minutes before removing.

 

 

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This entry was posted by Lillian on Sunday, December 21st, 2014 at 8:49 pm and is filed under Baking, Breads, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.