Pumpkin Cranberry Walnut Bread
Pumpkin Cranberry Walnut Bread
This is one of my favorite fall quick breads. It makes two loaves, so you can make one for yourself and give one to a friend. It also freezes well.
Equipment
Ingredients
- 1½ cup whole-wheat flour
- 1 cup all purpose flour
- ½ cup yellow corn meal
- 2 tsp baking soda
- 1 tsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ⅔ cup unsalted butter room temperature
- 2 cups sugar
- 2 cups mashed pumpkin fresh or canned
- 4 eggs
- ⅔ cup water
- 1 cup dried cranberries
- ½ cup walnuts
- 2 tbsp pepitas
Instructions
- Pre-heat oven to 350°
- In a medium bowl, mix together the dry ingredients and set aside
- In the bowl of an electric mixer with a paddle attachment set on medium speed, beat together the butter and sugar
- Beat in the pumpkin, eggs, and water
- Add in the dry ingredients and mix, just until blended
- Stir in the cranberries and walnuts
- Divide into two well-oiled loaf pans and sprinkle with the pepitas
- Bake for 60-65 minutes
- Let cool 10 minutes
Notes
Try adding frozen whole cranberries instead of dried cranberries for a tart twist!
Pro Tip: I always use freshly-grated nutmeg. You can get whole nutmeg at specialty spice shops and a microplane for grating.
Nutrition
Calories: 205kcalCarbohydrates: 36gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 137mgPotassium: 235mgFiber: 5gSugar: 19gVitamin A: 2726IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!
