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One of my husband’s favorite breads is from Gourmet magazine. I found the recipe on www.epicurious.com. I love that site, lots of recipes, lots of information, and really easy to use. The recipe calls for cranberries and I often make it with the cranberries. But my husband really loves it with little mini chocolate chips, so that’s what I made it with today. The recipe is easy to make and can be doubled. The bread comes out moist. The spices add a nice kick and go great with pumpkin flavor. I find it does well in the freezer (I suggest thawing it in the fridge when you want to eat it) and makes a great breakfast dish for the fall and winter months.
Pumpkin Cranberry Bread (from Gourmet - November 1996)
- 1 cup canned solid pack pumpkin
- 1 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. ground cinnamon (I found this to be too little cinnamon, I would suggest 1/2 tsp. per loaf)
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1 cup fresh or frozen cranberries (Or you can use mini chocolate chips)
Preheat oven to 350° F and butter loaf pan - 8 1/2 x 4 1/2 x 2 3/4 inches.
In large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries or chocolate chips and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven for 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on wire rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made up to 4 days ahead and chilled, covered.
Makes 1 loaf.