Pumpkin Cranberry Walnut Bread
Sunday, October 18th, 2009
My friend Ilana and I had a baking day on Saturday, and we made this bread recipe from Serious Eats (along with chocolate cake from The Atlantic Food Blog). The chocolate cake was good, but the bread really exceeded our expectations. It’s like Fall in a loaf of bread! Personally, fall is my favorite season, partly because of the weather, but mostly because of the food. So, if you’re anything like me, I think you’ll really like this bread.
Pumpkin Walnut Cranberry Bread
From Serious Eats. Adapted from by The Sweeter Side of Amy’s Bread by Amy Scherber and Toy Kim Dupree.
- 1 1/4 cups (10 ounces) unsalted butter, melted
- 5 large eggs, lightly beaten
- 1 14oz can pumpkin puree
- 2 1/2 cups sugar
- Zest of 1 small orange
- 7/8 cup water
- 4 1/8 cups unbleached all-purpose flour
- 2 teaspoons cinnamon
- 1 1/4 teaspoons nutmeg
- 2 3/4 teaspoons baking soda
- 1 tablespoon kosher salt
- 2 1/4 cups fresh cranberries
- 1 1/3 cups toasted walnut pieces
- Turbinado sugar for sprinkling on top of the loaves (optional but makes a great crunchy top)
1. Position one rack in the top third of the oven, and preheat the oven to 350F. Grease 2 loaf pans.
2. In a large mixing bowl, combine the butter, cooled slightly, with the eggs. Whisk in the pumpkin puree and sugar. Stir the orange zest into the water then add to the pumpkin mixture and whisk to combine.
3. In a separate bowl, add the flour, cinnamon, nutmeg, baking soda, and whisk together.
4. Pour the dry ingredients into the liquid ingredients and fold gently until almost combined, then add the cranberries and walnuts. Finish with a few gentle strokes combine without over-mixing.
5. Divide the batter evenly between the 2 prepared loaf pans (batter will nearly reach the top of the pan). Sprinkle the top of each loaf lightly with the turbinado sugar, about 1 tablespoon per loaf, to form a crystal crust. Bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in the middle of the loaf. [Note: When I made this, I needed to bake them for closer to 75 minutes. Your experience may vary, but don't fret if it's taking over an hour.]
6. Cool the loaves in the pan for 15 minutes, then carefully turn them out of the pans and place the loaves on a wire rack until completely cooled. Wrap in plastic film and store in the refrigerator. These loaves keep well for 3 to 4 days, and freeze well if wrapped in plastic and then foil.
Makes 2 very large loaves.
