November 25, 2009
Okay, this will be the last pumpkin post for the next little while (though I still have something pumpkiny on the backburner!), and it’s probably something everyone has a favourite recipe for: pumpkin spice loaf.
However, I have yet to find my favourite version, so I keep trying ones that sound perfectly spiced and full of pumpkin flavour. This one, from Chowtimes, comes pretty close. I knew I wanted to have fresh cranberries in there, and I thought all the cinnamon, nutmeg and cloves in this recipe would stand up to all the cranberry. They certainly did, though next time I would increase the spice amounts just a bit.
I made two different types of loaf. In one I added chocolate chips and in the other, chopped walnuts. I definitely preferred the chocolate chip one, as the dark chocolate was perfect against the cranberry and meshed nicely with the cinnamon and pumpkin. The walnut was good, but would’ve been even better with a drizzle of cinnamon frosting or something to sweeten it up a little.
Both loaved baked up wonderfully, making the kitchen smell nice and spicy! They were moist and the pumpkin flavour wasn’t overpowering. All in all, this is a great go-to recipe whenever you’ve got some pumpkin puree on hand and an itch for a pumpkin spice bread.
Pumpkin Spice Cranberry Bread with Walnuts and/or Chocolate Chips
adapted from Chowtimes
makes 2 loaves
1 cup brown sugar, packed
1 cup white sugar
1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup apple sauce)
3 large eggs
2 cups pumpkin puree
3 cups all purpose flour
1/2 teaspoon ground cloves
3 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups fresh or frozen cranberries
1 cup chopped walnuts
1 cup chocolate chips
1. Preheat oven to 350F. Butter and flour two 9×5×3 inch loaf pans.
2. Beat sugar and oil in a large bowl to blend. Mix in eggs and pumpkin.
3. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.
4. Mix in cranberries, walnuts and /or chocolate chips.
5. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 55 minutes. Transfer to racks and cool 10 minutes. Using a spatula, loosen the edge around the loaves. Turn the loaves out onto racks and cool completely.
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