The
pumpkin has a long history in North America. The early colonists used it in
both sweet and savory dishes, making stews, breads, porridges, puddings and
pies. Fall is its harvest time which is when we use it most in our baking. I
think that it is because its sweet, mild, earthy flavor seems more suited to
the Fall/Winter months than in the heat of Summer.
Of course, there is no denying that the most popular pumpkin dessert is
the pumpkin pie. Thanksgiving would not be complete without it. However,
the pumpkin's flavor and smooth texture are also excellent in quick
breads. Scones, muffins, and loaves are transformed when pumpkin puree,
along with ground cinnamon, ginger, and cloves are added. These breads
take on a muted orange color and their texture is wonderfully dense and
moist.
This Pumpkin Cranberry Bread is flavored with pumpkin puree, its
accompanying spices, and orange juice. I have also added fresh cranberries
as I like their flavor and texture in the bread. But you can also use
other ingredients in place of the fresh cranberries. For a softer texture
and sweeter flavor, try using dried cranberries or even cherries.
Sometimes I like to replace the cranberries with raisins or even chocolate
chips. Of course, chopped nuts would also be welcome, walnuts or pecans
are nice choices.
Pumpkin
Cranberry Bread: Preheat the oven to 350 degrees
F (177 degrees C) and place rack in the center of the oven. Butter, or spray
with a non stick vegetable spray, one - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf
pan.
In a large bowl,
sift or whisk together the flour, baking powder, baking soda, salt, orange zest,
cinnamon, ginger, and cloves.
In the bowl of
your electric mixer, or with a hand mixer, cream the butter and sugar until
light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after
each addition. Beat in the vanilla extract, pumpkin puree, and orange juice.
With the mixer on low speed, add the flour mixture and mix just until
incorporated.
Fold in the chopped cranberries. Pour the batter into the prepared pan and bake
the bread for about 55 - 65 minutes, or until a toothpick inserted into the
center of the loaf comes out clean.
Remove from oven
and place on a wire rack to cool for about 10 minutes before removing bread from
pan. Can serve warm, cold, or at room temperature. Store leftovers in the
refrigerator or else freeze for later use.
Makes 1 loaf.
Sources:
Daly, Regan. In the Sweet Kitchen. Random
House Canada: 2000.
Ojakangas,
Beatrice. The Great Holiday Baking Book. University of Minnesota Press.
Minneapolis: 1994.
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