Wednesday, May 14, 2008

return of the great pumpkin

What happens if you really aught to be moving and find roasted pumpkin from last November in the back of your freezer? You fill the apartment with yummy smells and tell yourself it's much easier to move 2 cups of flour in your stomach than in a box.

This recipe made a moist, dense loaf that slices well enough it might take to a cream cheese swirl in the future (note to self). The batter was quite runny even for a quick bread, but rest assured, you will be rewarded! Sadly, no photos.

Cranberry-Walnut Pumpkin Bread
Adapted from Bon App├ętit | October 2003

1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp fresh grated ginger
½ tsp baking soda
1 tsp baking powder

tsp salt

6 tablespoons unsalted butter, room temperature
¾ cup sugar
2 large eggs
1 cup pumpkin

1 teaspoon vanilla extract
2/3 cup buttermilk

1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped toasted walnuts

Preheat oven to 350°F. Grease 9 1/4x5 1/4x3-inch loaf pan.

Whisk flour, spices, baking powder, salt, and baking soda in medium bowl to blend.

In a separate, larger bowl – beat together butter and sugar until fluffy. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla.

Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to pan.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes.

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