Cranberry Pumpkin Loaf
This combination of creamy pumpkin, warm Fall spices and tart cranberries is sure to please everyone at your holiday table this year!
Equipment
- Stand Mixer
- Six or Seven Mini Loaf Pans (5"x3")
- Cake Tester or Toothpick
- Spatula
Ingredients
- 4½ cups Flour all purpose, with 1 TBSP separated
- 2 tsp Baking Soda
- 1 tsp Salt table is fine
- 2 TBSP pumpkin pie spice
- 4 eggs large
- 2 cups granulated sugar
- ½ cup unsweetened applesauce
- ½ cup cooking oil flavorless, such as vegetable
- 1 can pumpkin puree puree only, NOT pie mix
- 1 bag fresh cranberries (approx. 12 oz) with ¼ cup separated
Instructions
- Combine the dry ingredients: flour, baking soda, salt & pumpkin pie spice. Set aside.
- Cream the eggs and white sugar for 1-2 minutes, until incorporated.
- Gradually add the apple sauce and oil until combined.
- Add the pumpkin puree to the wet ingredients & mix well.
- Gradually add in the dry ingredients, on low speed, until just combined. Be sure not to overmix.
- In a medium sized bowl, combine all but ¼ cup of cranberries with 1 TBSP of flour. Stir with a spoon to ensure that all the cranberries are lightly coated in four. Fold this into your batter gently, using a spatula.
- Fill each mini loaf pan ⅔ full. Divide the remaining ¼ cup of cranberries (unfloured) onto the tops of the batter in each pan. Partially submerge each berry pressing gently with your finger.
- Bake for 40-45 minutes at 350°F.
- Once cake tester comes out clean, remove from oven and let cool in their pans for 10 minutes. Then, turn out onto a clean work surface or cooling rack and allow to cool completely.
- Enjoy!
Notes
SPECIAL NOTES:
- I like the idea of extra berries on top, but it isn’t crucial to the recipe. Omit, if you so choose. I do however, recommend flouring your 12 oz of berries before placing them in the batter. If you don’t, be prepared for more berries sitting towards the lower half of your loaf, versus being suspended beautifully throughout the bread.
- I recommend fresh cranberries when you can find them. Frozen might work, but the extra moisture could affect the outcome of your batter. Do not use dried cranberries.
- If you prefer a sweeter bread, consider adding more sugar. I prefer an even balance between the sweet bread and the tart cranberries, so 2 cups is the perfect amount for me.
- You can omit the oil entirely, in exchange for 1 cup of applesauce total, but I felt the oil provided a nice texture that the applesauce alone couldn’t provide.
- Oven temps vary, so you might notice that your bread is done in 35 minutes, while others might take closer to 50 minutes. Use a cake tester is ensure its doneness, checking at the 35 min point and every 5 minutes after.
- This recipe will make 6-7 mini loaves and are perfect for gift giving! Eat them all at once or place some in the freezer to enjoy another day. They will last for several months frozen.