Cranberry pumpkin bread*

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Our friends Dan and Linda have contributed to this enterprise more often than I care to think about.  They know way more about fishing, shellfishing, and foraging than we do, and have been generous with their expertise and resources.

Cranberries are a case in point.  Cape Cod is known for being hospitable cranberry-growing territory, and there are many bogs in the area.  Dan has a friend with a bog, and consequently seems to have an unlimited supply of cranberries.  Last fall, he gave some to us. 

They count as the food of the day because they’re grown here, and they were given to us with no money changing hands.  I made a couple of dishes with them in the fall, and then they got lost in the back of the freezer.  I recently rediscovered them, and today I made a cranberry pumpkin bread.  The recipe is a variation of  a recipe from Epicurious.

Cranberry Pumpkin Bread

1 cup pecans, coarsely chopped
½ cup brown sugar, lightly packed
½ cup sugar
2 eggs
¼ cup water
1 cup canned pumpkin
¼ cup melted butter (½ stick)
2 cups white whole wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon ground cloves
1 cup fresh cranberries, chopped
1. Preheat the oven to 350 degrees. Butter a standard loaf pan.

2. In a small sauté pan over low heat, toast the pecans, stirring often, until they begin to brown and smell toasted, 5-10 minutes.

3. In the bowl of a mixer, combine the sugars, eggs, water, pumpkin, and butter. Mix well.

4. In another bowl, combine all the remaining ingredients except cranberries (and keep in mind that you can play fast and loose with the spices — use what you like), and stir until well blended.

5. Add the dry ingredients to the mixture in the mixer bowl, and mix just until combined.

6. Add the cranberries and toasted nuts. Stir to combine. Pour the batter in the loaf pan and bake until a tester comes out clean, about 65-70 minutes.

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