Sweetest Hobby

This Pumpkin Cranberry Bread recipe brings a sense of comfort and nostalgia with every taste. The blend of cinnamon, cloves, and nutmeg, combined with pumpkin purée, creates an aromatic and flavorful bread. The buttermilk and vegetable oil ensure a moist texture, making this recipe soft and irresistible. Adding dried cranberries and orange zest provides a light tang that perfectly balances the sweetness.

This recipe is an excellent option for those seeking a healthier dessert or snack, as the demerara sugar offers a more natural profile. Moreover, since it contains no dairy, it’s an excellent choice for anyone seeking a lactose-free recipe. The result is a simple, easy-to-make bread that impresses with its flavor and celebrates the colors of fall.

Ingredients:

• 3 cups all-purpose flour
• 2 tablespoons spices (mix of pumpkin spice, nutmeg, clove, cinnamon)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 2/3 cups demerara sugar
• 1 can pure pumpkin (15 oz)
• 3 eggs + 1 egg yolk
• 2/3 cup vegetable oil
• ½ cup buttermilk
• 1 cup dried cranberries
• Zest of one orange

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your mixture will bake evenly.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, spices, baking soda, and baking powder. Set this dry mixture aside for later.
3. Mix the Sugar and Wet Ingredients: In a separate large bowl, beat together the demerara sugar, pumpkin puree, eggs, additional yolk, vegetable oil, and buttermilk until smooth and well combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this could affect the final texture.
5. Add the Cranberries and Orange Zest: Gently fold in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the batter.
6. Prepare the Baking Pan: Lightly grease a loaf pan that measures approximately 9.5 inches by 5.5 inches (24 cm by 14 cm) with non-stick cooking spray or line it with parchment paper to prevent sticking.
7. Pour and Bake: Pour the batter into the prepared pan, spreading it evenly. Place it in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the baked loaf cool in the pan for about 10-15 minutes before transferring it onto a wire rack to cool completely. Once cooled, slice and enjoy with your favorite coffee or tea.

Enjoy! 

From my kitchen to yours,

Ana Raquel.