It is getting cold and fall is here and the next thing we know is thanksgiving followed by Christmas and New Year. Fall means dishes made with pumpkin – pumpkin pie, cranberries, warm pumpkin soup etc. etc. We all enjoy something with pumpkin. This weekend I thought of making a pumpkin bread that has the flavor of pumpkin pie. The bread is very soft and moist.
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 2 eggs
- ¾ cups castor sugar
- ½ cup cooking oil
- 1 teaspoon vanilla extract
- 7 oz pumpkin puree (half of one 15 oz can)
- 1 tablespoon water
- ¼ cup dried cranberries
- ¼ cup walnuts chopped
- Preheat oven to 350 F. Line a 9×5 inch loaf pan with parchment paper and grease lightly.
- Sift together flour, baking powder, baking soda, salt and pumpkin spice mix and set aside
- In a large bowl beat eggs lightly and add sugar and beat until mixture is soft and smooth.
- Beat in oil until oil completely mixes with the egg mixture. Add pumpkin puree and vanilla extract and combine well
- Add the dry ingredients and mix into the wet ingredients. While mixing add water little at a time and combine to a smooth dough.
- Add cranberries and walnuts and mix into the dough
- Transfer batter into the prepared pan and bake for an hour or until a tooth pick inserted in the middle comes out clean
- Cool in pan on wire rack for 10 minutes. Then remove loaf from pan and cool on rack completely
- Wrap in plastic wrap and store in an airtight container for 2-3 days.
- The loaf tastes better when eaten the next day.