Monday, February 27, 2012
Cranberry Pumpkin Bread
I’ve made this bread a couple of times and each time I added a bit more liquid because the batter seemed dry. This time I added more oil, water and pumpkin, I think a tablespoon each of oil and water and 2 tablespoons of pumpkin but you can play around and see what works for you.
Cranberry Pumpkin Bread (Food.com)
2 cups whole raw cranberries
1 1/2 cups white flour
1/4 cup cornmeal
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
5 tablespoons expeller-pressed canola oil
2 teaspoons grated orange zest
3 tablespoons water (I used a tad more because the batter seemed too thick)
Preheat oven to 350 degrees. Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray
***I used a loaf pan.
In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand). Transfer the cranberries to a small bowl.
Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
In a large mixing bowl, mix together the remaining (wet) ingredients. Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light). Scrape the batter into the prepared pan.
Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan). If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom. Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.