Cranberry Walnut Pumpkin Bread


Photo: The Duo Dishes

Yield:

2 loaves

Added:

December 10, 2009

Creator:

Related Cooking Videos

Add comment

Print This RecipePrint This Recipe

Ingredients

1 1/4 cups unsalted butter, melted
5 large eggs, lightly beaten
2 2/3 cups pumpkin puree
2 1/2 cups sugar
small Zest of 1 tangerine
Juice of 1/2 tangerine
4 1/8 cups unbleached all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
2 3/4 teaspoons baking soda
1 tablespoon kosher salt
2 cups fresh cranberries
cups walnut pieces
Turbinado sugar for sprinkling on top of the loaves

Preparation

1
Preheat the oven to 350 and grease two loaf pans.
2
In a large mixing bowl, combine the butter and the eggs. Whisk in the pumpkin puree and sugar. Stir the tangerine zest and fresh tangerine juice.
3
In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda and mix well.
4
Pour the dry ingredients into the liquid ingredients and fold until combined thoroughly.
5
Gently add the cranberries and walnuts (do not pop the cranberries) evenly throughout the batter.
6
Divide the batter between the 2 loaf pans and sprinkle the top of each loaf with the Turbinado sugar.
7
Bake for 1 hour, or until a toothpick comes out clean when inserted in the middle of the loaf.

Tools

Related Recipes