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Spiced Pumpkin Cranberry bread
Ingredients
For homemade pumpkin puree
- 1 Pumpkin 2 pounds
- 1/2 cup Water
Pumpkin bread
- 1 cup Pumpkin puree
- 1 ½ cup All purpose flour
- ¾ cup Sugar plus 2 tablespoon
- 1/3 cup Light Olive oil
- 2 Eggs
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon All spice
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Baking powder
- 1 teaspoon Baking soda
- 3/4 teaspoon Salt
- 1/2 cup Cranberries
Instructions
For pumpkin puree
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Remove the skin and cut into big chunks of pumpkin and pressure cook them with ½ cup water for 15 minutes. Once they are cool enough to touch, using a blender or food processor make fine puree. If you want to remove the extra moisture you can strain the puree using a cheese cloth. I didn’t do this step.
For pumpkin cranberry bread
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Preheat oven 180 degrees Celsius. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
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In a large bowl sift together flour, baking soda, baking powder, cinnamon, ground ginger, all spice, nutmeg, and salt and keep aside.
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In a medium bowl beat egg with sugar and add oil and vanilla extract, to this add pumpkin puree and mix everything to get incorporated well.
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Gradually add wet ingredients to dry ingredients and mix everything well.
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Finally fold in cranberries coated with little flour ( I forgot to do coating with flour, that will help uniform spreading ).
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Pour the batter into the prepared pan and smoothen the tops with a spatula. Bake for 50 minutes or until skewer comes out clean.
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Cool the bread in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.
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Cut into slices and enjoy.
Recipe Notes
Recipe Swathi October 29, 2011