Happy Monday! Hope everyone had a great weekend and a good start to your week today. Mondays are always tough! You know what might help you get up on a weekday morning? Having some delicious pumpkin cranberry bread waiting for you when you wake up. ;)
No, that's not my own lovely photo, unfortunately! I didn't end up taking many pictures of this bread, sadly. I made it late at night and just didn't feel like taking the time to take many photos, especially since I was wrapping all of it up to give away and I was somewhat in a rush when I was doing it. My apologies!
I made this bread toward the end of last week, as I wanted to bake something yummy to take home to my family members when I traveled back to NY for the weekend. I hadn't baked with pumpkin for quite some time (not since my pumpkin gingerbread muffins in December!), but that doesn't mean I haven't stopped thinking about my beloved pumpkin. It was high time I paid it the attention it deserves though! This moist, delicious, flavorful pumpkin cranberry bread was the result.
The recipe is from Very Best Baking, but I altered the original recipe slightly. My exact measurements are below, and the original recipe can be found here. I reduced the amount of sugar from 3 cups to 2, added a combination of all-purpose and white whole wheat flour, and reduced the amount of vegetable oil and replaced some of that with a light vanilla yogurt. Oh, and lastly, the original recipe calls for orange juice or water, but instead, I used some cranberry pomegranate juice!
Of note, this recipe does make two loaves, so you can halve the recipe if you'd like. With the ingredients below, I ended up making one 8 x 4 loaf, 8 mini loaves, and two muffins (I made the muffins for Mike and me - someone had to taste test the recipe to be sure it was okay to give away!).
-2 cups all-purpose flour
-1 cup white whole wheat flour
-2 tsp. cinnamon
-1 tsp. nutmeg
-1/2 tsp. cloves
-2 tsp. baking soda
-1 and 1/2 tsp. salt
-2 cups sugar
-1 can (15 oz). pumpkin
-1/3 cup vegetable oil
-6 oz. light yogurt (I used vanilla)
-1/2 cup cranberry pomegranate juice
-1 cup dried cranberries (I used pomegranate flavored craisins)
(Apparently, with this recipe I was really into supporting Ocean Spray, and in particular, their cranberry pomegranate flavored products! Too funny.)
Preheat oven to 350 degrees. Grease the pans you're planning to use, or place liners in muffin pan. Combine flours, spices, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, yogurt, and juice in a large mixing bowl, and beat until well blended. Add the flour mixture to the pumpkin mixture, and beat until well-incorporated. Fold in cranberries. Spoon batter into prepared pans.
Bake loaf pans for 50 to 60 minutes or until a knife or cake tester comes out clean. Bake muffins for 15 to 20 minutes. Let loaves cool in pans for 10 minutes before removing to cool completely on wire rack. Let muffins cool in pan for 3 or 4 minutes before removing to cool completely on wire rack.
Such cute lil' mini loaves!
I enjoyed my muffin served warm. Sooo good! One thing I might try differently the next time I make this recipe is to toss the dried cranberries in some flour before adding them to the batter. They did not all sink to the bottom of the loaves or muffins, but they also didn't seem to be distributed evenly from top to bottom in the loaves. In the end, no big deal though! But perhaps tossing the cranberries lightly in flour would help with that. Also, I think this recipe could be made without an electric mixer. It seemed easy enough to mix by hand, I think!
Be back again soon. :) Next time, I will have a crock pot dinner recipe to share involving another favorite orange ingredient of mine - butternut squash!