Pumpkin Cranberry Bread

Here is what has happened the last two years when I've tried to post the recipe for this pumpkin bread on the blog:

1) Make the pumpkin bread.

2) Eat a slice of the pumpkin bread to make sure it is just as good as I remembered from the year before.

3) Eat another slice for good measure.

4) Think about taking pictures of the bread while eating yet another slice.

5) Decide to photograph the bread later because suddenly I'm feeling very full and sleepy.

6) Return to the kitchen later to find the bread completely eaten.

This year I was determined to get a picture so I could finally share the recipe here, so I photographed a loaf hot out of the oven and then grabbed the last few slices for a picture before they were eaten. I'm telling you, this bread disappears fast. Super fast. It could be due to the sweet, pumpkiny flavor, the taste of the tart cranberries inside, the texture of a touch of cornmeal in it, or some combination of the three. The fact that it is a reduced fat recipe doesn't hurt, either. In fact, it makes me feel better about how much I've eaten of it already this year. Bake one up and see how long it lasts at your house.

Cranberry Pumpkin Bread

By HeatOvenTo350 Published 11/18/2012

Ingredients

• 1 cup whole raw cranberries, fresh or frozen, chopped coarsely (can substitute dried cranberries if needed)
• 1 1/2 cups flour
• 1/4 cup cornmeal
• 1 1/3 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 egg
• 1 cup canned pumpkin puree
• 1/4 cup vegetable oil

Instructions

1. Heat oven to 350 degrees. Lightly coat a 4x8 inch loaf pan with vegetable oil spray.
2. In a large bowl, combine flour, cornmeal, sugar, baking soda, baking powder, salt, cinnamon, ginger and cloves.
3. In a medium mixing bowl combine egg and pumpkin until smooth. Mix in the oil.
4. Add pumpkin mixture to flour mixture and stir just until blended.
5. Scrape batter into prepared pan and bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean, 60-70 minutes.
6. Cool in the pan for 10 minutes, turn onto a rack, and cool completely before slicing.

Yield: 14 slices
Prep Time: 10 min

Cook time: 1 hour
Recipe Source: adapted slightly from American Medical Association Family Health Cookbook

Posted in: Breads