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Farm Kitchen:  Pumpkin-Cranberry Quick Bread -- Recipe here  |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
 Posted - Nov 04 2006 : 10:09:56 AM
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Just had to share this recipe that I got off from the Clabber Girl website. Made it yesterday and it is soooo good! Very moist and yummy.
I didn't have fresh ginger, so I used two tablespoons of ginger nibs (sort of like crystallized ginger) that I got at the Spice House.
I gave one loaf to my neighbor, froze 1/2 of my loaf for later, and husband and I are enjoying the rest. Makes two big loaves, plus I had to put some in a small oven-proof bowl to bake, because I didn't think I could put any more in the loaf pans. Also, the sugar-cinnamon topping is nice but I ended up with too much of it. Next time I'll do 1/2 of the amount.
Here's the recipe:
PUMPKIN-CRANBERRY QUICK BREAD
Ingredients
4 1/2 cups all-purpose white flour
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 15-ounce can pumpkin (not seasoned pumpkin pie filling)
2 1/2 cups granulated sugar
1 1/2 cups nonfat or low-fat plain (unsweetened) yogurt
2 large eggs
2/3 cup canola oil, corn oil or other flavorless vegetable oil
2 tablespoons minced peeled fresh gingerroot, optional
*I used ginger nibs
1 cup dried sweetened cranberries
1 cup fresh or frozen (thawed) cranberries, chopped moderately fine
2 1/2 tablespoons granulated sugar combined with 1 teaspoon ground cinnamon for garnish
Instructions
Place a rack in the middle third of the oven and preheat to 375 degrees F. Generously coat 2 8- by 4-inch (or slightly larger) loaf pans with nonstick spray.
In a very large bowl, thoroughly stir together the flour, cinnamon, allspice, baking powder, baking soda, and salt. In medium bowl using a fork, beat together the pumpkin, sugar, yogurt, eggs, oil, and dried cranberries until very well blended. Gently stir the yogurt mixture and fresh cranberries into the flour mixture just until thoroughly incorporated but not over-mixed; excess mixing can cause toughening. Immediately turn out the batter into the pans, dividing equally and spreading evenly to the edges. Sprinkle the sugar-cinnamon mixture over the loaves, dividing equally.
Bake on the middle oven rack for 50 to 65 minutes or until well browned on top and a toothpick inserted deep in a center comes out clean. It’s normal for the tops to crack. If the tops begin to brown too rapidly, lower the heat to 350 degrees F. and cover them with foil the last few minutes of baking.
Let the pans stand on a wire rack for 15 minutes. Run a table knife around the pans and under the loaf edge to loosen the loaves. Keep airtight at room temperature for up to 2 days; or freeze packed airtight in heavy plastic bags for up to 1 month.
*Recipe by Nancy Baggett - "Pumpkin and Cranberry Quick Bread—History to Savor in Every Bite" October, 2006
Yield
Makes 2 medium-sized loaves, 12 to 14 slices each.
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Libbie
Farmgirl Connection Cultivator
3579 Posts
Anne E.
Elsinore
Utah
USA
3579 Posts |
Posted - Nov 04 2006 : 8:43:51 PM
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That sounds SO yummy! I think I have everything except the cranberries, so onto the market list they go! I can't wait try it out...
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Nov 05 2006 : 05:28:33 AM
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Ohh, it's so good. The two kinds of cranberries are swell, and the yogurt makes it so moist. We've finished off the half-loaf and I'm regretting putting the other half in the freezer. But I want to save it till our son is home for Thanksgiving (next Wednesday he's home!). Anyway, do try the recipe. Worth it! And the house smells heavenly!
Added note: Just thawed out the half-loaf for our college son who is now home. He devoured two hefty slices for breakfast and gives it two thumbs up. I'll be baking two more loaves tomorrow during the Bears game for sure! |
Edited by - katie-ell on Nov 18 2006 04:54:29 AM |
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LauraH
True Blue Farmgirl
305 Posts
Laura
North Creek
New York
USA
305 Posts |
Posted - Nov 18 2006 : 05:24:59 AM
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Oh, I love cooking with yogurt! I will definately try this one!
LauraH |
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Farm Kitchen: Pumpkin-Cranberry Quick Bread -- Recipe here |
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Pumpkin-Cranberry Quick Bread -- Recipe here
