Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9x5 inch loaf pan
- Medium bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the oil, white sugar, and brown sugar until well blended. Beat in the eggs one at a time, then stir in the pumpkin puree.
4. Gradually stir the dry ingredients into the wet ingredients until just blended. Fold in the cranberries and walnuts.
5. Pour the batter into the prepared pan.
6. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
Time:
Preparation Time: 10 minutes
Cooking Time: 50-60 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12 slices
Nutritional Information (per serving):
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Substitutions for Ingredients
- Vegetable oil: canola oil, coconut oil, or melted butter
- White sugar: coconut sugar, maple syrup, or honey
- Light brown sugar: dark brown sugar
- Dried cranberries: raisins, dried cherries, or dried blueberries
- Chopped walnuts: chopped pecans, almonds, or hazelnuts
Variations:
- Add 1/2 teaspoon of ground allspice or cloves for a spicier flavor
- Add 1/2 cup of chocolate chips for a sweeter flavor
- Substitute 1/2 cup of applesauce for the oil for a healthier version
Tips and Tricks:
- Make sure to mix the wet and dry ingredients just until blended; overmixing can result in a dense, dry bread.
- If the top of the bread starts to brown too quickly, cover it with aluminum foil for the remainder of the baking time.
Storage Instructions:
- Store the cooled bread in an airtight container at room temperature for up to 3 days.
- The bread can also be frozen for up to 3 months.
Reheating Instructions:
- To reheat, wrap the bread in aluminum foil and place in a preheated 350 degree F (175 degree C) oven for 10 minutes.
Presentation Ideas:
- Slice the bread and serve with butter or cream cheese.
- Top with a sprinkle of cinnamon sugar for a sweet and crunchy topping.
Garnishes:
- Powdered sugar
- Cinnamon sugar
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the bread is too dense, make sure to mix the wet and dry ingredients just until blended.
- If the bread is too dry, add a tablespoon of oil or butter to the batter.
Food Safety Advice:
- Make sure to use eggs that are at room temperature.
- Make sure to use canned pumpkin puree that is not expired.
Food History:
Pumpkin bread has been around since the colonial times, when pumpkins were a staple in the American diet. The addition of cranberries to the bread is a more modern twist on the classic recipe.
Flavor Profiles:
This bread has a sweet and spicy flavor with a hint of tartness from the cranberries. The walnuts add a crunchy texture to the bread.
Serving Suggestions:
- Serve as a snack or dessert
- Serve as a side dish to a savory meal
- Toast and top with butter or cream cheese
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