Pumpkin Cranberry Bread
I got this from Joy of Baking. Its really delicious. I used the orange zest and its worth the little bit of extra time.
I got this from Joy of Baking. Its really delicious. I used the orange zest and its worth the little bit of extra time.
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 cup whole cranberries (120g), coarsely chopped
- 1 2/3 cups all-purpose flour (215 g)
- 1 tablespoon orange zest
- 1/2 cup unsalted butter (113 g), room temperature
- 1 cup granulated white sugar (200 g)
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree
- 1/4 cup orange juice (60 ml)
- Carbohydrate 75.9340351562502 g
- Cholesterol 136.253125 mg
- Fat 14.5533425520833 g
- Fiber 4.9754365327172 g
- Protein 8.62336989583336 g
- Saturated Fat 8.16774455208333 g
- Serving Size 1 1 Serving (172g)
- Sodium 290.993192708334 mg
- Sugar 70.958598623533 g
- Trans Fat 1.40841499479167 g
- Calories 465 calories
Step-by-step
- Preheat the oven to 350 degrees F 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 loaf pan.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger, and cloves.
- In the bowl 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.
Trading dried fruit for raw whole berries introduces a sharp, tart pop that cuts directly through the dense sweetness of a spiced loaf. Fresh cranberries release their natural juices during baking, creating small pockets of acidity that balance the earthy weight of canned pumpkin puree. Incorporating fresh citrus zest requires grating only the outer orange epidermis, avoiding the bitter white pith underneath that alters the aromatic profile.
Technique and Structure
Creaming room-temperature butter with granulated white sugar for two to three minutes incorporates microscopic air pockets necessary for rising, since chemical leaveners alone struggle against heavy squash purees. Overmixing the batter once the all-purpose flour enters develops excess gluten, resulting in a tough crumb rather than a tender interior. Folding chopped fruit gently at the very end ensures even distribution without bleeding excessive moisture into the raw batter.
- Baking too long creates a dry crumb; test doneness at fifty-five minutes by inserting a wooden toothpick into the exact center.
- Cooling the loaf inside the pan for precisely ten minutes prevents the delicate structure from crumbling upon release.
- Storing leftovers in the refrigerator extends freshness, though slices can also be frozen directly after cooling completely.
