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Pumpkin Walnut Cranberry Bread
(recipe, Katie Hickey)
It's not mom's pumpkin bread- it's a lot light in flavor and more pure pumpkin-y. Probably my favorite alternative to mom's, and definitely the best if you want mix-ins. Also, it uses fresh cranberries, which I always appreciate. The bread also freezes really well.
- 1¼ cups (10 ounces) unsalted butter, melted
- 5 large eggs, lightly beaten
- 2⅔ cups pumpkin puree
- 2½ cups sugar
- Zest of 1 small orange
- ⅞ cup water
- 4⅛ cups unbleached all-purpose flour
- 2 tsp. cinnamon
- 1¼ tsp. nutmeg
- 2¾ tsp. baking soda
- 1 Tbsp. kosher salt
- 2 cups cranberries
- 1⅓ cups toasted walnut pieces
- Turbinado sugar for sprinkling on top of the loaves
- 1. Position one rack in the top third of the oven, and preheat the oven to 350 deg F. Grease the 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. 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.
- 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.