Monday, May 02, 2005

Cranberry-Walnut Pumpkin Bread

Cranberry-Walnut Pumpkin Bread (Adapted from Epicurious)

1 cup whole wheat pastry flour
1 cup all purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon fresh grated nutmeg
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts, toasted
1 tablespoon vanilla sugar

Preheat oven to 350

In a medium bowl, whisk together flours, cinnamon, ginger, allspice, nutmeg, baking powder, salt and baking soda.

In a large mixing bowl, cream together butter and 1 cup sugar until light and fluffy. Mix in eggs, one at a time. Beat in pumpkin and vanilla. Alternately mix in the flour mixture with the buttermilk, beginning and ending with the flour. Gently fold in cranberries and walnuts.

Scoop batter into a 9 x 5" loaf pan lightly coated with nonstick spray. Scatter the top with 1 tablespoon vanilla sugar. Bake until the bread is golden and a toothpick comes out mostly clean (a couple moist crumbs is ok) - about 60-70 minutes. Remove and set pan on a wire rack for 15 minutes. Carefully remove the bread from the pan and let cool completely.

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