pumpkin bread

by Patricia on November 3, 2011 · 3 comments

pumpkin bread with walnuts and cranberries

Did you watch last night’s Top Chef? You know, the new one in Texas. I recorded it then watched it this afternoon. And while I usually love Top Chef, this episode left me feeling… well, a little annoyed.

I get that they wanted to make it bigger being in Texas and all that. But shouldn’t we be starting the real competition in episode 2? I mean, come on. Instead we get 2 hours of qualifying rounds. It feels like filler to me. Maybe I’m just annoyed because I didn’t get to see who all of the finalists will be.

Maybe I’m spoiled?

It’s not that I have anything against the qualifying rounds, I just think they should have gotten them all done in the premier last night so we could get on with it. But I guess their strategy is working, I’m going to watch next week so I can see who else made it into the “main event”. Hrm. I feel so cheap.


Let’s move on, shall we?

pumpkin bread with walnuts and cranberries

What is your favorite pumpkin treat? I do love pumpkin pie with lots of whipped cream, but my absolute favorite pumpkin treat (for the moment) is pumpkin bread.

It all started a week ago when I innocently bought a slice of pumpkin bread with my soy latte at Starbucks. The Target near me has a Starbucks inside and sometimes I like to sip a latte while I look at the stuff I don’t need. But anyway, the pumpkin bread. Yum.

I left Target and hit Trader Joe’s to pick up a few essentials and was greeted by stacks of their boxed pumpkin bread mix.

So I bought one.

And then I went home and made it. And then I ate it.

Well, I did share it with Dan and the boys but I got mine

As I wiped the counters clean of the last remaining pumpkin bread crumbs, I realized that I have not made pumpkin bread in a long time, if ever. By made I mean, with a recipe not a box (not that there is anything wrong with the right box).

It took me a week of hemming and hawing and avoiding Starbucks and Trader Joe’s, but I finally did it. I made pumpkin bread. And it is delicious.


Pumpkin Bread with Walnuts and Cranberries

(recipe adapted from The Art & Soul of Baking)

This bread is perfect with a cup of tea in the afternoon. It is easy to mix up (by hand even), and it tastes like autumn.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1/3 cup water
1 1/2 cups sugar
1 cup pumpkin puree, canned or make your own
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup dried cranberries

  1. Preheat the oven to 350 degrees (Fahrenheit). Grease a loaf pan lightly (with butter or baking spray).
  2. Whisk together the dry ingredients (flour, baking soda, cinnamon, allspice, cloves, ginger, and salt).
  3. In a separate bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, oil, and vanilla extract, and blend well.
  4. Add the pumpkin mixture to the dry ingredients and whisk until blended smooth.
  5. Stir in the walnuts and cranberries. Pour the batter into your greased loaf pan.
  6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (NOTE: it took my loaf 75 minutes to cook through. I had to put foil over the top for the last 10 minutes to keep it from over-browning).
  7. Cool on a baking rack until you can’t stand the wait any longer, then slice off a piece and enjoy it with a cup of tea.


1 Merv June 9, 2012 at 7:27 am

I just stumbled upon your blog and found this recipe. I love recipes that include pumpkin and love how this has the addition of cranberries. I want to try this sometime this week, it looks so good. Just followed you through my blog at bellabumblebees.blogspot.com :-)

2 Susan November 16, 2011 at 1:28 pm

I just made this, too! It was great – I used fresh pumpkin puree, but chose the less healty option of mini chocolate chips instead of your healthier choice of cranberries. I didn’t create a blog post about it, but I hsould have because it was really good!

3 Colin November 4, 2011 at 1:05 pm

ooh, with cranberries! That’s a great idea!

Also, we learned recently that if you let the 2-year-old color on the pumpkin with Sharpie, it doesn’t penetrate so deeply that you can’t roast and enjoy the pumpkin!

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