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!