I make this bread every Thanksgiving. It’s like edible baked Autumn. It’s got texture, body and flavor. It’s sweet enough to serve with dessert but so pretty served with dinner. Besides, can you have too many dishes on the table for a holiday? But don’t limit yourself to just one day! I make this bread other times too. It’s great with coffee for breakfast, it goes fantastic served with salad, and I serve it as a sweet bread side dish with all of our regular staple dishes (soups, stews, even pasta…) to give them a Fall feel. No one is disappointed to see this bread being served.
As organic as possible:
1 cup Brown sugar
1/2 cup Sugar
1 cup cooked or canned Pumpkin
1/2 cup Walnut oil
2 Eggs, beaten
2 cups Flour
1 tsp Baking soda
1/2 tsp Salt
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp ground Ginger
3/4 cup dried Cranberries
3/4 cup chopped Pecans
1/4 cup Water
Preheat the oven to 350º. Grease a loaf pan and set aside.
In a medium bowl, mix sugars, pumpkin, oil and eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture. Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated. Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.
*If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2″ over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you’re going to want to taste it right away.)
Cool completely before slicing.
Ingredients
- 1 cup Brown sugar
- 1/2 cup Sugar
- 1 cup cooked or canned Pumpkin
- 1/2 cup Walnut oil
- 2 Eggs, beaten
- 2 cups Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/4 tsp ground Ginger
- 3/4 cup dried Cranberries
- 3/4 cup chopped Pecans
- 1/4 cup Water
Instructions
- Preheat the oven to 350º. Grease a loaf pan and set aside.
- In a medium bowl, mix sugars, pumpkin, oil and eggs.
- In a large bowl, whisk flour, baking soda, salt, nutmeg, cinnamon, and ginger. In a small bowl toss cranberries and pecans with a couple tablespoons of the flour and spice mixture.
- Add the pumpkin mixture to the flour mixture and combine. Add the cranberries and pecans and stir until incorporated.
- Pour the batter into the prepared loaf pan and bake 65-75 minutes, until an inserted toothpick comes out clean. Allow to cool 10-15 minutes before transferring to a wire cooling rack*.
- *If using a molded loaf pan: The bread does rise. I have used a thin string to slice the loaf and give it a flat bottom to invert onto a plate. However, I have found that the best method (and prettiest on a plate) is to use a serrated knife and cut the loaf about 1/2" over the loaf pan. That is also the best part about using the loaf pan, because you get to eat some of it without cutting into the presentable part! (And you're going to want to taste it right away.)
- Cool completely before slicing.
Yumm, I love your description of this bread! It looks beautiful and sounds amazing!
Thanks Lynn:) It really is one of my favorites!
It sounds wonderful Sadie!
Is it ok to call a bread ” cute”? This one sure is.
Ha! It doesn’t bother me:) Thanks heenie!
Great tin! As someone who needs another tin as much as a headache ! I wonder if it is still on sale.
Anne
Oh I’m with you! I have two pumpkin tins. I’ve started a with and without nuts… Sounds like we have the same issues?
Currently they have this: http://www.williams-sonoma.com/m/products/pumpkin-patch-loaf-pan/?pkey=e%7Cbotanical%2Bpumpkin%2Bloaf%2Bpan%7C150%7Cbest%7C0%7C1%7C15%7C%7C1&cm_src=PRODUCTSEARCH but I’m sure the other is available on ebay
Thank you Sadie – I thought I’d seen a very similar one in Williams Sonoma – what would we do without them?! (A: have more cupboard space!)
Anne
The things I could make if I had more storage space!!
Sadie, it is the prettiest looking bread ever!!! Wish I can have a taste with my morning coffee. 🙂
Thank you Marisa:)
So lovely, Sadie, and the flavors sound wonderful! I bet this bread smells amazing while it is baking! 🙂
Thanks Anna:) I did enjoy the aroma!
omg I lovveee this pumpkin tin!! the bread is looking really good!!
Thank you Smiling Notes;)
Wow that is a beautiful loaf of bread! 🙂 Re-pinned to my “Recipes I Think Are Awesome” board 😉 well done!
Thank you!
Oh my gosh! Just beautiful!!!
Thanks Natascha:) ❤️
I really look forward to this bread on Thanksgiving Day, it is so good with dinner. I love your tin too. It is so whimsical. It reminds me of the pumpkin coach in the new Cinderella movie, just had to say it.
Thanks mom:)
This is gorgeous bread! I’ve never used a molded tin before. It’s beautiful.
Thanks Katie:) They are perfect for those like myself (who lack artistic ability)!
It’s so beautiful. Though, I see no lack of artistic ability on your blog. You have an eye for beauty.
Thank you again?
Looks delicious!
Thanks Lindsay:)
Looks and sounds amazing!!!
Thank you!
Really good bread…!
Thanks Owen:)
Reblogged this on jenniesfoodblog and commented:
I have nearly everything,what I don’t have I can substitute, to create this. I plan on this soon. So many of my favorite tastes. Thanks!
Great! I hope you enjoy it Gingy!
Hmmm, I can almost smell this baking!
?
Beautiful ! I remember Stephy posting about this pan 🙂
Yes! These pans are great!
This looks so delicious!! I don’t have the pan but I will definitely be making a less beautiful loaf soon!
You could come over and get some if you’d like:)