PUMPKIN WALNUT CRANBERRY QUICKBREAD
By: Amy’s Bread
Amy’s started making this bread as a breakfast treat for the Thanksgiving holiday. As soon as the weather turns cool and fresh cranberries are available, Amy’s includes this on the bakery menu. The richly colored orange-gold slices scattered with dark red cranberries add a tempting touch of fall to any breakfast table.
Pumpkin Walnut Cranberry Quickbread
Ingredients:
1 1/4 cups Unsalted Butter, Melted
5 large Eggs, Lightly Beaten
2 2/3 cups Pumpkin Puree
2 1/2 cups Sugar
Orange Zest
7/8 cup Water
4 1/8 cups All-Purpose Flour
2 tsp. Cinnamon
1 1/4 tsp. Nutmeg
2 3/4 tsp. Baking Soda
1 Tbs. Kosher salt
2 cups Cranberries
1 1/3 cups Walnut Pieces, Toasted
A sprinkle of Turbinado Sugar
Directions:
Position one rack in the top third of the oven and preheat the oven to 350 F. Grease the loaf pans or spray with non-stick spray.
In a large mixing bowl, combine the butter, cooled slightly, with the eggs. Whisk in the pumpkin puree and sugar. Stir the orange zest into the water then add to the pumpkin mixture and whisk to combine.
In a separate bowl, add the flour, cinnamon, nutmeg, baking soda, and salt and whisk together.
Pour the dry ingredients onto the liquid ingredients and fold in gently until almost combined, then add the cranberries and walnuts. Finish with a few gentle strokes to combine without over-mixing.
Divide the batter evenly between the 2 prepared loaf pans. Sprinkle the top of each loaf lightly with the Turbinado sugar, about 1 tablespoon per loaf, to form a crystal crust. Bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in the middle of a loaf.
Cool the loaves in the pans for 15 minutes, then carefully turn them out of the pans and place the loaves on a wire rack until completely cooled. Wrap in plastic film and store in the refrigerator. These loaves keep well for 3 to 4 days in the fridge, and freeze well if wrapped in plastic and then foil.
courtesy of Amy’s Bread