Continuing on my Hurricane Sandy bender. Sitting in the house gives me an opportunity to get to some recipes that I haven’t had time to get to. I already purchased ingredients in the hopes to make them and there is no time like the present, especially while you’re being pummelled by a hurricane. I am just hoping to get through the baking process without losing power, dicey at best. So far so good though and I only have 20 minutes left on the timer. This recipe has been sitting in my recipe file since last fall. I combined a few recipes and came up with this bread. I used fresh cranberries since I had them, I prepared them in 1/4 cup water with 1/4 cup sugar brought them to a boil and simmered for 10 minutes. Cooled them off and drained off excess liquid before folding into the batter. This is going into my freezer and it will be retitled Sandy Pumpkin Cranberry Bread.
*just a little note, this bread was made right before we lost our electricity, we were sitting down to watch Homeland and out went the lights! We did however enjoy this bread as did everyone who ate it. Great with afternoon coffee or tea. I was planning on saving for Thanksgiving but it came in handy the night the lights went out.
2 cups all purpose flour
2 teaspoons pumpkin pie spice or 2 tsp. cinnamon, 1 1/2 teaspoon ginger, and 3/4 teaspoon nutmeg.
1 teaspoon baking powder ( check expiration date or this bread will not work)
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons ( 3/4 stick) unsalted butter, softened to room temperature
1 cup plus 1 tablespoon sugar
2 large eggs ( always room temperature)
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1 cup fresh cranberries ( or 1/2 cup dried sweetened cranberries) * see note above on preparing cranberries
1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees. You’ll need a loaf pan ( 9 x 4.3 inches) I sprayed with baking spray and sprinkled flour and shook out excess flour. You can also use parchment paper. In a large bowl whisk together flour, pumpkin pie spice, baking powder, salt and baking powder to blend.
Using electric mixer, beat butter until fluffy ( with paddle attachment) Gradually add 1 cup sugar, beating until blended. Beat in eggs 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients, alternating with buttermilk in 2 additions each. Fold in drained cranberries and walnuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.
Bake bread until tester into center comes out clean, about 1 hour ten minutes. Cool bread in pan on rack. Cut around bread at short ends to loosen from pan. Turn bread out onto rack, cool bread completely. When completely cool you can wrap and store at room temperature for a few days. I plan on freezing it for my Thanksgiving Table.