This month I was assigned Emily's blog Life on Food. I had a great time going through her blog, checking out as many recipes as I could, but since I had just finished processing two pumpkins, I was drawn to her pumpkin bread. I had frozen 8 two-cup packages of fresh pureé, and was in the mood for baking.
Emily states in her recipe, "To mix things up a bit I like to add 1/2 cup of mini chocolate chips or dried cranberries to the batter before baking." I figured "more is better," and added a cup EACH of chopped walnuts and dried cranberries. Oh my, was this bread yummy! Emily's recipe made two regular-sized loaves and two mini-loaves.
from Emily of Life on Food
- 4 eggs
- 2/3 cup water
- 1 cup vegetable oil
- 1 16oz canned pumpkin (I used two cups of pumpkin pureé)
- 3 1/3 cup flour
- 3 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- pinch of cloves
- 1 cup dried cranberries
- 1 cup chopped walnuts
- Beat eggs. Add oil, water, and pumpkin and mix well.
- Sift flour. Measure and sift together with the sugar, soda, salt, and spices. Make a well in the center of these ingredients and add the pumpkin mixture to this. Stir in the cranberries and walnuts.
- Turn into 3 well-oiled loaf tins. Bake at 350 degrees for 1 hour. Remove pans from oven. Set on rack to cool.
That looks super good - I love pumpkin bread, but I bet the textures of the cranberries and walnut makes this bread even better!
P.S. I added your link to the bloghop
ooh this looks great and I love any bread with cranberries....I'm ear marking this. Stopping over- fellow Group D Member
I am loving all the pumpkin recipes recently. Pairing with cranberries and walnuts sound great! Perfect for the season.
What a perfect fall breakfast bread! Great pick this month; thanks for sharing!! :)
I've never cared for cranberries, but they sure look good in this bread. I may have to break down and finally give them a try.
This would be a great Thanksgiving morning breakfast bread!
Looking very delicious!!
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