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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

 Yesterday yielded some new baked goods out of our kitchen, Julie whipped up some very seasonal Pumpkin Cranberry Bread with roasted Pepitas on top.  The pictures below are for larger batches so don't be fooled by the volume.  This recipe makes one loaf which is 8-10 servings.  You'll need one non-stick bread pan.

  • Dry Ingredients, whisk together in a large bowlWet, Dry and Cranberries
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder  
  • 1/2 teaspoon cinnamon 
  • 14 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 teaspoon salt    
  • Wet Ingredients, whisk together in another bowl.
  • 2 large eggs
  • 1/3 cup Buttermilk
  • 1 1/2 cup Sugar
  • 1 Cup Pumpkin puree, steal one off your neighbors porch
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • Aside but ready for action
  • 1 cup chopped cranberries, use a Cuisinart if you have one
  • 1/2 cup pepitas ( pumpkin seeds)
  • Raw Sugar, this will be for sprinkling on top before baking

       Add wet ingredients to the dry ingredients and stir until   combined. Stir in the Cranberries.Add the wet

  

    Butter & flour a loaf pan, evenly spread the pumpkin batter into the pan and top with pepitas and sugar in the raw.  Picture below right is with the cream cheese filling, refer to the Bannana Bread Post.

Butter those pans

 

Bake at 350 degrees for about 1 hour, golden brown and fully cooked through.  We use the little pans too which make great little gifts for the host.      

 

 


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