The holidays are fast approaching, so let me start the celebrations early by introducing this Cranberry Orange Pumpkin Nut Bread ! I love pumpkin bread, but I wanted to jazz it up a bit first! A homemade pumpkin pie spice blend, some coarsely chopped fresh cranberries along with some toasted pecans or walnuts should do the trick! One bite of this should help take the chill out of your bones from the crisp fall air.
Bowl #1:
Blend these “warm” spices together. I prefer to grate fresh nutmeg using a microplane zester; the aroma will not disappoint you, I promise! However, you may use nutmeg from a spice container, if that’s what is in your spice cupboard. Whisk them into the other dry ingredients.
Using a small food processor, coarsely chop the fresh cranberries. Toast the chopped pecans/walnuts under a watchful eye. Once cooled, toss them along with the cranberries into the flour mixture to coat. This process helps these additions stay suspended within the batter while baking and not sink to the bottom.
Bowl #2:
Obtain a couple of teaspoons of orange zest using the same microplane zester you used for the nutmeg. Using your fingers, rub the zest into the sugars in bowl #2 to infuse the orange flavor. The sugars should be uniformly mixed at this point and zest dispersed evenly throughout.
Blend in the can of pumpkin puree, applesauce, eggs and vanilla.
Combine Bowl #1 and Bowl #2:
Stir the wet mixture into the dry mixture creating a uniform blend.
To prepare pans, brush oil or use cooking spray to coat the inside. Use two strips that are as long as the pan and wide enough to overhang the edges as shown. The oil will help secure the paper in place. Split the batter evenly between the two pans and scatter the remaining pecans on top.
Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean. Leave bread in the pan for about 10 minutes. Then, lift the parchment overhang up to remove bread to cooling rack. Allow it to cool completely before slicing.
Now, you can slice it. What a festive look the cranberries give this pumpkin bread! The orange infused flavor is enticing in every bite! The neighborly thing to do would be to give away a loaf and eat the other! Please share!
Ingredients
- 3 c all-purpose flour
- 1 t salt
- 1 t baking powder
- 1 t baking soda
- 2 1/2 t cinnamon
- 1/2 t ginger
- 1/2 t nutmeg
- 1/4 t cloves
- 1/4 t allspice
- 1-1/2 c chopped fresh cranberries I used a small food processor.
- 1-1/4 c toasted chopped pecans or walnuts, divided (1 c. and 1/4 c.)
- 2/3 c dark brown sugar
- 2/3 c granulated sugar
- 2 t orange zest
- 1- 15 oz can pumpkin puree NOT pumpkin pie mix
- 1 c applesauce
- 3 large eggs
- 1 T vanilla
Instructions
- Whisk together the dry ingredients and spices.
- In a separate bowl, rub the orange zest into the sugars to infuse the flavor.
- Whisk in the pumpkin puree, applesauce, eggs and vanilla until well incorporated.
- Toss the chopped cranberries and pecans with the dry ingredient mixture to coat.
- Add the wet mixture into dry mixture. Stir until well combined.
- Coat 2 loaf pans with oil or cooking spray. Insert half sheet of parchment paper which overhang sides to help easily lift it out of the pan.
- Split batter between the 2 prepped loaf pans. Scatter the rest of the toasted pecans over the top and bake in a 350°F oven for 50-55 minutes or until toothpick entered in center comes out clean.
- Cool bread in pans for about 10 minutes.
- Lift out of pans using parchment paper overhang onto a cooling rack. Cool completely before slicing.
- Enjoy and don't forget to share!
