Arts & Crafts Magazine

Cranberry Pumpkin Loaf

By The Dreams Weaver
I love everything pumpkin and any excuse to use pumpkin! And my new favorite combination is pumpkin and cranberry. The earthy, deep flavor of pumpkin combined with the fresh, tart pop of the cranberries in this pumpkin loaf is so unexpected. Festive enough for New Years dessert!  Cranberry Pumpkin Loaf ~ The Dreams WeaverWhat you will need:½ cup canola oil (or 1 stick unsalted butter)1 cup pumpkin puree (recipe for homemade here)1 cup loosely packed light brown sugar¼ cup maple syrup1 tsp vanilla bean paste (or extract)2 large eggs1 cup whole wheat flour1 cup all-purpose flour2 tsp baking powder1 ½ tsp pumpkin pie spice¾ tsp kosher salt½ tsp baking soda½ cup frozen cranberries2 tbsp turbinado sugarCranberry Pumpkin Loaf ~ The Dreams WeaverDirectionsPreheat the oven to 350°F. Line a loaf pan with parchment paper and grease, or grease a loaf pan and dust with flour.Cranberry Pumpkin Loaf ~ The Dreams WeaverCombine the oil, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth.Cranberry Pumpkin Loaf ~ The Dreams WeaverWhisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. When I don’t have whole wheat flour on hand, I use all-purpose flour and it works well too.Add the dry to the wet ingredients and whisk until smooth (but don't overmix).Cranberry Pumpkin Loaf ~ The Dreams WeaverScrape into the loaf pan and smooth the top with a rubber spatula. Press cranberries into the top and sprinkle with turbinado sugar.Cranberry Pumpkin Loaf ~ The Dreams WeaverBake for 50-55 minutes, until the top is browned and crusty, and a toothpick inserted in comes out clean. Let cool.Cranberry Pumpkin Loaf ~ The Dreams WeaverEnjoy!
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