Pumpkin Spice Bread with Cranberries and Walnuts

Dec

6th

I fell out of the habit of adding dried fruit and nuts to desserts because the texture/consistency freaks out my husband. But he’s in California and I’m in Wisconsin, surrounded by pumpkin puree, so it’s time to go wild! This is an ideal recipe for your next holiday meal, too. The warm smells of cinnamon, cloves, and nutmeg will fill the kitchen air, reminding your family and friends of past holidays and delicious food. The glaze takes your average dessert bread to a new level, special enough to take center stage on your table. And luckily the recipe yields two loaves, so there will be plenty for all.

Incidentally, this is a dairy free Pumpkin Spice Bread. Not on purpose, but that’s how it turned out. Holiday bonus!

Ingredients

• 3 ½ c. flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• ½ tsp. salt
• 3 c. sugar
• 1 (15 oz.) can pumpkin puree
• 1 c. vegetable or canola oil
• 3 eggs
• 1 c. dried cranberries
• 1 c. chopped walnuts
• 1 ½ c. powdered sugar
• 1 tsp. orange zest
• 6 tsp. orange juice
• Additional walnuts, for garnish

Instructions

Preheat oven to 350°F. Line 2 9” x 5” loaf pans with wax paper and coat with nonstick cooking spray.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Set aside.

Using a standing mixer or a large bowl and a hand mixer or whisk, combine sugar, pumpkin, oil, and eggs and mix well. Add dry ingredients in 3 batches, mixing well after each addition.

Fold in cranberries and walnuts with a spatula. Divide batter between the two loaf pans and smooth the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted comes out clean with a few crumbs attached, checking after 1 hour.

Cool 15 minutes in the loaf pans on a wire rack. Slide a knife around the inside of the loaf pan to loosen the bread and flip out on to the wire rack set over a cutting board or cookie sheet.

Meanwhile, combine powdered sugar, orange zest, and orange juice in a medium bowl. Whisk together with a fork until smooth. Pour over cooling loaves so the excess glaze drips through the wire rack and onto the cookie sheet. Garnish with additional walnuts if desired.

Number of servings (yield): 18

About the Author, Meggan

I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.