I am totally in love with this pumpkin and fresh cranberry bread!
When we moved to the U.S. last year, I sent my husband down to the local Trader Joe’s to buy some yeast, where he was matter-of-factly told ‘it’s not baking season yet’. What??? Theres a season for baking? In my newness to all things American, I wasn’t aware of the seasonality of Trader Joe’s, and I started to wonder what kind of place we had moved to. Had I gone to a ‘normal’ store, I would have found it in the baking aisle…(hindsight and all that)
Anyway, sure enough, this year, as soon as October hit, the baking supplies came out in force. Every supermarket you walk into has a lovely baking display front and centre. I still find the whole ‘baking season’ weird, and I don’t really get it – is it because of the impending holidays? The cold weather? Whatever it is, I totally have baking fever myself now! The power of advertising is a wonderful thing 🙂
So here is a delicious Pumpkin and Fresh Cranberry Bread for you to enjoy with a wee cup of tea this afternoon. I use fresh cranberries, because I love the tartness of the berries, but if you aren’t a fan, you may be better using the sweeter, dried version – although make sure to check the ingredients, as it’s quite difficult to find a variety that isn’t loaded with refined sugar.
If you are in ‘baking mode’ and have already tried the pumpkin and fresh cranberry bread, then check out some more of my from scratch treats, like Banana and Peach Butter Bread or my Dark Chocolate and Pecan Cookies.
Has baking fever hit in your house yet? What is your go to recipe? I would love to hear all about it. Be sure to leave a comment, like on Facebook, tweet on Twitter, or pin to Pinterest for later. Happy eating.
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 cage free organic eggs
- 1 cup unsweetened pumpkin puree
- 1 stick unsalted butter melted
- 1/3 cup pure maple syrup
- 3/4 cup chopped fresh cranberries
- Coconut oil for greasing the pan
Preheat oven to 325F. Grease your loaf tin with some coconut oil and set aside for later
Whisk together the flour, pumpkin spice, baking powder and baking soda in a large bowl
Mix in the eggs, pumpkin puree, melted butter and maple syrup until well combined. Gently fold in the chopped cranberries
Pour the batter into the greased loaf pan. Use a spatula to flatten the top. Bake for about 50-55 mins, until a skewer inserted into the middle comes out clean