Pumpkin & Cranberry Bread. Big Batch Recipe

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Pumpkin & Cranberry Bread mamabake

Words by Karen Swan.
Recipe and Images by Yum Culinary Gifts

I love how sometimes, you connect with someone you have never met in real life, but just ‘know’ that you are, as Anne of Green Gables would say, ‘kindred spirits’.

Ande Barron, from Yum Culinary Gifts in Georgia, USA and I ‘met’ through Pinterest.  Then one day, she stopped showing up in my feed.  I realised it had been 3 weeks since I’d seen anything from her, so sent her a quick message to check in that she was OK.  So began the spilling over of our visually expressive ‘lives’ on Pinterest and into the more ‘real’ online lives of personal social media.  As well as sharing an eye and love for the visual arts and written word, the fact that Ande is also an avid food lover and talented caterer came as little surprise to me!

Ande has kindly shared with us two of her favourite seasonal recipes which, I think, translate beautifully into our hot Australian Christmas climate, while still holding onto those nurturing scents and spices of a traditional Winter festive celebration.

I’ve no idea if Pumpkin Pie Spice is readily available here in Australia, so you’ll find a big batch recipe for it here.  Handy to have if the urge for Pumpkin Pie Spice Lattes should overcome you in the lead up to Christmas! (please tell me I’m not the only one who thought there was actual PUMPKIN somehow incorporated into one of these drinks?!)

This recipe will make 2 regular sized loaves or 4 mini loaves which, as you can see from the image below, look absolutely stunning as a gift for someone you love this festive season.

Wrapped Pumpkin & Cranberry LoavesIngredients:

(makes 2 9×5 inch loaves or 4 mini loaves)

2 1/4 cups plain flour

1 Tablespoon of pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

2 cups white sugar

15 oz tin of pumpkin puree (in Australia, this may be tricky to find. Substitute about 1 and 3/4 cups cooked, pureed and cooled fresh pumpkin)

1/2 cup vegetable oil

1 cup dried cranberries

1 cup chopped walnuts

Method:

Preheat the oven to 175 degrees C and grease and flour 2 9x5inch loaf tins or 4 mini loaf tins

In a mixing bowl, combine the flour, pumpkin pie spice, baking powder and salt

In a small mixing bowl, combine the eggs, sugar, pumpkin puree and oil and beat until just blended.

Stir the wet mixture into the dry until the batter is just moistened.

Fold through the cranberries and walnuts.

Spoon the batter into the prepared loaf pans

Bake full sized loaves for around 50-60 minutes and mini loaves for around 25 minutes.

Cranberry & Pumpkin loaves

 

About Ande: A free spirit at heart with a background in fine arts and design, Ande enjoyed a career reveling in the tactile word of beautiful typography, gorgeous paper and printing processes; until everything went online that is, and she reinvented herself to remain true to her creative passion.  Using her design, photography and cooking knowledge, she created yum!, a boutique catering company in Roswell, Georgia.  yum! use locally farmed produce, cater with creativity and have built a reputation of mutual respect between client and caterer.  If you’d like to see more of Ande’s drool-worthy food, please do head over and ‘like’ yum culinary gifts on Facebook or follow her on Instagram.

once-a-week cooking

 

 

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