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Cranberry Pumpkin Spice Bread

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Let’s pretend that this bread isn’t spiked with cranberries and toasted walnuts and isn’t made with orange juice or vanilla bean paste.  That bread, the one pictured down there, without all the extras, is the one I won third place for last year.  I thought I’d kick it up a notch by adding all the things we’re pretending it doesn’t have, sure that would get me at least a 2nd place ribbon…and I got nothing.  I got good feedback on my judging paper, but I guess the others this year were still better.  Kansas has some pretty excellent bakers!

Now, as for what we thought of this bread (we being me, my husband, and his co-workers), we loved it.  No ribbons aside, this bread is fantastic and has a great texture (if I do say so myself).  Perfectly sweet, with a nice variation in texture from the chewy cranberries and crunchy nuts.  The bread itself is so soft and moist it practically melts in your mouth.  A great bread to include in your holiday baking this year!

Cranberry Pumpkin Spice Bread

Printable recipe
Printable recipe with picture

1 cup dried cranberries, roughly chopped
¾ cup orange juice
1 cup chopped walnuts
4 eggs
2 (15 oz) cans pumpkin puree
3 cups granulated sugar
1 cup vegetable oil
1 tablespoon vanilla bean paste*
3 ½ cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon allspice

In a small bowl, combine cranberries and orange juice. Cover and let soak at least one hour before making bread. Meanwhile, place walnuts on a microwave-safe plate and microwave for one minute. Stir with fingers, then continue to microwave for another 1-2 minutes in 30 second intervals, stirring in between, until fragrant and toasted. Set aside until ready to use.

Heat oven to 350. Generously butter two 9×5 loaf pans; set aside.

Drain the orange juice into a large mixing bowl and set the soaked cranberries aside. Add the eggs to the orange juice and whisk them until well beaten. Add pumpkin, sugar, vegetable oil, and vanilla bean paste. Beat until well mixed. Measure the flour and remaining ingredients into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Stir in the reserved cranberries and toasted walnuts.

Divide batter between prepared pans. Bake for 65-75 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottom.

*Vanilla extract can be substituted for vanilla bean paste.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

14 responses »

  1. It just so happens that I have to make a few things for Thanksgiving this year, I think this will be on the list and yes, even I would eat this…lol!! I love cranberries! Your bread looks wonderful :)

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    • When you commented here, I totally DID NOT believe you (sorry) and thought you were just maybe thinking about it so I was surprised when you said on Jenna’s blog that you made it and I had to come back here to see if you told me. Well, surprise surprise, I guess I should have believed you! LOL! I can’t believe you baked and ate this bread! It is a miracle!!!! :)

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  2. This looks delicious, thank for sharing.

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  3. Yum, this looks so delicious. I love everything about pumpkin.

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  4. This looks like the perfect treat for the next Bible study night at our place (next week). I’m sure everyone will love it!

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  5. At least you put yourself out there & entered the competitions!!! :)

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  6. Sorry you didn’t win a ribbon – looks delicious to me!

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  7. This looks awesome! Cranberry and pumpkin are a match made in heaven!

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  8. Pingback: Cinnamon Roll Pumpkin Sheet Cake « Veronica's Cornucopia

  9. Love this ! Thanks for sharing a KEEPER

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  10. Pingback: Cranberry Pumpkin Spice Bread | Jenna's Everything Blog

  11. Looking forward to making this recipe. I ALWAYS use half the amount of sugar in recipes with no noticeable difference (EZ for me to say since I don’t make it with full amount, LOL), and because of hubby’s sodium restricted diet, I use a sodium-free baking powder and baking soda.

    This will be made for holidays and for Bunco nite. I’m sure it will be the hit of the party.

    warm quilt hugs, sue in CA

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    • My friend Suzie made it with half the sugar and really enjoyed it that way! I’m a sweets lover but I love that you can cut the sugar without it bothering you. I hope you like it!

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