Baking on Friday (Sunday Edition): Pumpkin Spice Cranberry Bread

Can you believe I still have two bags of frozen cranberries from last Thanksgiving?  Well, I couldn't.  And so when I found this recipe on Savannah's Savory Bites it seemed like an excellent opportunity to use some of them.  (And I have another baking recipe up my sleeve for the rest of them!)

This turned out so yummy, and the cranberries give it a nice tart bite to balance the sweetness of the bread.  With a whole cup of chopped walnuts, this is a very satisfying afternoon snack.  While the recipe makes two nine-inch loaves, I think you could also divide the batter between six mini-loaf pans for a nice food gift for Christmas.  So . . . here's the recipe:

Pumpkin Spice Cranberry Bread

1 cup  brown sugar -- packed
1 cup  granulated sugar
1/2 cup  vegetable oil
1/2 cup  applesauce
3 large eggs
2 cups  pumpkin puree
3 cups  all-purpose flour
1/2 teaspoon  ground cloves
3 teaspoons  cinnamon
1 1/2 teaspoons  ground nutmeg
1 teaspoon  baking soda
1/2 teaspoon  salt
1/2 teaspoon  baking powder
1 1/2 cups  fresh or frozen cranberries
1 cup  chopped walnuts

Preheat oven to 350°F.  Butter and flour two 9 x 5 x 3-inch loaf pans.

Beat sugars, oil, and applesauce in a large bowl to blend.  Mix in eggs and pumpkin.

Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.  Mix into pumpkin mixture in two additions.

Stir in cranberries and walnuts.

Divide batter equally between prepared pans.  Bake until a tester inserted into center comes out clean, about 55 minutes.  Transfer to racks and cool 10 minutes.  Using a spatula, loosen the edge around the loaves.  Turn the loaves out onto racks and cool completely.


1 comments from clever and witty friends:

Lynda Halliger-Otvos said...

Sounds scrump-dilly-scious. Love good bread with baked walnuts-carrot cake springs immediately to mind. And the banana walnut bread mom used to make in the winter.