On Wednesday, for some reason, I felt the deep need to make pumpkin bread. I also, for some strange reason, felt the deep need to make everything up as I go and NOT use a recipe.
That’s a risky move when it comes to baking.
To be clear, I may be a pretty good cook but I’m not a fantastic baker. I can whip up a dinner with just ingredients without a second thought, but baking is a different beast. Most of my fails in the kitchen come when I try to wing it whilst baking. You just can’t do that. Baking is more a science than most cooking. You need to use exact measurements, the right ingredients, and add them in the right order or else you end up with something inedible.
Fortunately, the baking gods smiled upon me and my pumpkin bread.
I also couldn’t just make plain pumpkin bread because that’s just boring. I decided cranberries and pecans were a good way to spice things up. I love the tartness that cranberry brings to the table and it helps things not be sickeningly sweet. Pecans add a nice crunch and hey, they were sitting in the fridge.
If you’re in the mood for a loaf of Fall comfort, I suggest this Pumpkin Cranberry Bread. If you’re in the mood for a cozy Fall feeling, heat this bread warm with a little bit of butter and a mug of tea. If you can do it in front of a fire while it’s raining outside, even better!
Pumpkin Cranberry Bread
- 1 can pumpkin puree (not pumpkin pie puree)
- 3 eggs
- 1/2 cup butter, melted (can also use melted coconut oil)
- 1/2 cup milk (any kind)
- 1/4 cup full-fat plain Greek yogurt
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1.5 cups whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1 cup + 1 tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup fresh cranberries, roughly chopped
- 1/2 cup pecans, optional
- Preheat the oven to 350 and lightly oil a bread pan.
- Place all the wet ingredients, except the butter, into the blender and blend until smooth. Add the butter and blend again until completely smooth.
- In a large bowl, whisk together all the dry ingredients, except for the 1 tablespoon of sugar. Make a well in the dry ingredients and pour in the wet ingredients. Mix until all the flour is incorporated.
- Stir in the cranberries and pecans and then transfer the batter to the bread pan. Smooth into an even layer with a spatula. Sprinkle the 1 tablespoon of coconut sugar on top. Bake for 1 hour.
- Remove the bread from the oven and let it cool completely before slicing and enjoying!