Pumpkin Cranberry-Nut Bread
This ever-so-slightly sweet quick bread has become an absolute must for Thanksgiving dinner it is repeatedly demanded by any that have tasted it that I supply at least one loaf to any holiday function that I attend or host Serve with soft or whipped butter at dinner vanilla ice cream at dessert or just coffee the morning after if there is any left over from the night before This recipe makes two loaves but you may find you will want to make a double recipe next time if you want any for breakfast in the morning
This ever-so-slightly sweet quick bread has become an absolute must for Thanksgiving dinner it is repeatedly demanded by any that have tasted it that I supply at least one loaf to any holiday function that I attend or host Serve with soft or whipped butter at dinner vanilla ice cream at dessert or just coffee the morning after if there is any left over from the night before This recipe makes two loaves but you may find you will want to make a double recipe next time if you want any for breakfast in the morning
- Carbohydrate 42.446659 g
- Cholesterol 42.3 mg
- Fat 10.800755 g
- Fiber 2.58269005250931 g
- Protein 4.272838 g
- Saturated Fat 1.07518 g
- Serving Size 1 1 Serving (83g)
- Sodium 106.6896 mg
- Sugar 39.8639689474907 g
- Trans Fat 0.6899739 g
- Calories 278 calories
Step-by-step
- Combine eggs, sugar, oil and pumpkin; mix well. Set aside.
- Combine flour, pie spice, soda and salt in a large bowl. Make a well in the center and pour pumpkin mixture into the well, stirring just until dry ingredients are moistened. Add cranberries and nuts; stir just until combined evenly. Do not over-mix.
- Spoon batter into two greased and floured loaf pans (8x3 ¾ x2 ½ “). Bake in moderate oven (350°F) for one hour or until toothpick inserted in center comes out clean.
- Allow the loaves to cool slightly in the pans while on wire racks, approximately 10 minutes. Remove from pans and continue to cool completely on the racks, covered lightly with a tea towel.
Fresh cranberries anchor this loaf, providing sharp pockets of tartness that cut through the dense sugar and pumpkin base. Without that structural acidity, the crumb risks reading as overwhelmingly sweet. Getting the texture right requires strict adherence to technique.
- Fold the flour and wet ingredients just until moistened, stopping before all streaks vanish to prevent a tough, rubbery crumb.
- Coarsely chop the raw pecans and cranberries so they suspend evenly in the batter rather than sinking to the bottom of the pan.
- Bake at 350 degrees Fahrenheit for one full hour, testing with a wooden pick inserted into the center until it emerges clean.
- Let the loaves rest in their greased 8x3 ¾ x2 ½-inch pans for precisely 10 minutes before turning them out onto wire cooling racks.
Serve slices alongside soft butter or vanilla ice cream to balance the warm spices. Leftovers store well under a tea towel for the following morning's coffee service.
